Ingredients for One Person 160g Cauliflower 160g Cauliflower 5g Coriander 5g Coriander 3 Small Pappadums 3 Small Pappadums 2 tbsp Tikka Masala Sauce 2 tbsp Tikka Masala Sauce 1 cup Basmati Rice 1 tbsp Mango Chutney 1 Labenese Cucumber 1 tsp Ground Cumin 1 Garlic Cloves 1 Tomato Sauce Sachet 1 tbsp Mango Chutney 1 tsp Ground Cumin 1 cup Basmati Rice 1 Labenese Cucumber 1 Garlic Cloves 1 Red Onion 1 Tomato Sauce Sachet 1 Red Onion 1 tbsp Mayonnaise* 1 tbsp Mayonnaise* 1 tbsp Extra Virgin Olive Oil* 1 tbsp Extra Virgin Olive Oil* Salt & Pepper* Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 320g Cauliflower 320g Cauliflower 10g Coriander 10g Coriander 6 Small Pappadums 6 Small Pappadums 3 tbsp Tikka Masala Sauce 3 tbsp Tikka Masala Sauce 2 tbsp Mayonnaise* 2 tbsp Mayonnaise* 2 tbsp Extra Virgin Olive Oil* 2 tbsp Extra Virgin Olive Oil* 1 cup Basmati Rice 1 tbsp Mango Chutney 1 Labenese Cucumber 1 tsp Ground Cumin 1 Garlic Cloves 1 Tomato Sauce Sachet 1 tbsp Mango Chutney 1 tsp Ground Cumin 1 cup Basmati Rice 1 Labenese Cucumber 1 Garlic Cloves 1 Red Onion 1 Tomato Sauce Sachet 1 Red Onion Salt & Pepper* Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 480g Cauliflower 480g Cauliflower 15g Coriander 15g Coriander 9 Small Pappadums 9 Small Pappadums 5 tbsp Tikka Masala Sauce 5 tbsp Tikka Masala Sauce 3 tbsp Mayonnaise* 3 tbsp Mayonnaise* 3 tbsp Extra Virgin Olive Oil* 3 tbsp Extra Virgin Olive Oil* 2 cup Basmati Rice 2 tbsp Mango Chutney 2 Labenese Cucumber 2 tsp Ground Cumin 2 Garlic Cloves 2 Tomato Sauce Sachet 2 tbsp Mango Chutney 2 tsp Ground Cumin 2 cup Basmati Rice 2 Labenese Cucumber 2 Garlic Cloves 2 Red Onion 2 Tomato Sauce Sachet 2 Red Onion Salt & Pepper* Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 640g Cauliflower 640g Cauliflower 20g Coriander 20g Coriander 12 Small Pappadums 12 Small Pappadums 6 tbsp Tikka Masala Sauce 6 tbsp Tikka Masala Sauce 4 tbsp Mayonnaise* 4 tbsp Mayonnaise* 4 tbsp Extra Virgin Olive Oil* 4 tbsp Extra Virgin Olive Oil* 2 cup Basmati Rice 2 tbsp Mango Chutney 2 Labenese Cucumber 2 tsp Ground Cumin 2 Garlic Cloves 2 Tomato Sauce Sachet 2 tbsp Mango Chutney 2 tsp Ground Cumin 2 cup Basmati Rice 2 Labenese Cucumber 2 Garlic Cloves 2 Red Onion 2 Tomato Sauce Sachet 2 Red Onion Salt & Pepper* Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 960g Cauliflower 960g Cauliflower 30g Coriander 30g Coriander 18 Small Pappadums 18 Small Pappadums 9 tbsp Tikka Masala Sauce 9 tbsp Tikka Masala Sauce 6 tbsp Mayonnaise* 6 tbsp Mayonnaise* 6 tbsp Extra Virgin Olive Oil* 6 tbsp Extra Virgin Olive Oil* 3 cup Basmati Rice 3 tbsp Mango Chutney 3 Labenese Cucumber 3 tsp Ground Cumin 3 Garlic Cloves 3 Tomato Sauce Sachet 3 tbsp Mango Chutney 3 tsp Ground Cumin 3 cup Basmati Rice 3 Labenese Cucumber 3 Garlic Cloves 3 Red Onion 3 Tomato Sauce Sachet 3 Red Onion Salt & Pepper* Salt & Pepper* *Pantry items not included in your Pepper Leaf box. Prep: Peel and cut red onion into thin wedges. Wash and slice cucumber into thin half-moons. Preheat oven to 200°c fan-forced and line a baking tray with baking paper. Break cauliflower into small florets. Peel and cut red onion into thin wedges. Mince garlic cloves. Wash and slice cucumber into thin half-moons. Wash and roughly chop coriander. Mince garlic cloves. Wash and roughly chop coriander. Preheat oven to 200°c fan-forced and line a baking tray with baking paper. Break cauliflower into small florets. Method: In a large bowl, combine cauliflower florets, red onion wedges, tikka masala sauce, minced garlic, ground cumin, and a pinch of salt and pepper. Mix well to coat vegetables evenly. Drizzle with oil (1 tbsp/p) and toss again. In a small bowl, mix together mayonnaise, tomato sauce, and mango chutney. Whisk or blend until smooth. Taste and adjust with a pinch of pepper if needed. Spoon cooked basmati rice into a serving plate. Divide roasted vegetables among plates. Top with cucumber slices, chopped coriander, and pappadums. Drizzle sauce over the vegetables and serve with extra sauce. Combine basmati rice with water (1. 5 cups water per 1 cup rice) and a pinch of salt in a saucepan. Bring to a boil, cover with a tight-fitting lid, reduce heat to low, and cook for 14 minutes. Let stand covered for 5 minutes, then fluff with a fork. Set aside. Spread coated vegetables in a single layer on the prepared baking tray (use two trays for 4-6 people to avoid overcrowding). Roast for 25-30 minutes, turning halfway, until cauliflower is golden and tender. Spread pappadums in a single layer on a plate and microwave for a minute. Check they're crisp. If not, cook in further 20 second bursts until done. Combine basmati rice with water (1. 5 cups water per 1 cup rice) and a pinch of salt in a saucepan. Bring to a boil, cover with a tight-fitting lid, reduce heat to low, and cook for 14 minutes. Let stand covered for 5 minutes, then fluff with a fork. Set aside. In a large bowl, combine cauliflower florets, red onion wedges, tikka masala sauce, minced garlic, ground cumin, and a pinch of salt and pepper. Mix well to coat vegetables evenly. Drizzle with oil (1 tbsp/p) and toss again. Spread coated vegetables in a single layer on the prepared baking tray (use two trays for 4–6 people to avoid overcrowding). Roast for 25–30 minutes, turning halfway, until cauliflower is golden and tender. In a small bowl, mix together mayonnaise, tomato sauce, and mango chutney. Whisk or blend until smooth. Taste and adjust with a pinch of pepper if needed. Spread poppadoms in a single layer on a plate and microwave for a minute. Check they're crisp. If not, cook in further 20-second bursts until done. Spoon cooked basmati rice into a serving plate. Divide roasted vegetables among plates. Top with cucumber slices, chopped coriander, and poppadoms. Drizzle sauce over the vegetables and serve with extra sauce.
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