Cauliflower 'rice' biryani

Ingredients

• 1 cauliflower
• 2 tbsp of vegetable oil
• 10 cashew nuts, raw
• 1 bay leaf
• 1 cinnamon stick
• 5 cardamom pods
• 1 onion, finely sliced
• 50 g of green beans, trimmed
• 50 g of carrots, cut into batons
• 1/2 red pepper, deseeded and cut into strips
• 30 g of peas, fresh or frozen
• 1 tsp chilli powder, or more to taste
• 1 garlic clove, chopped
• 1 slice of root ginger, 1cm thick, finely sliced
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 40 g of tomatoes, chopped
• 1 handful of coriander leaves, chopped
• 1 handful of mint leaves, chopped
• Greek yoghurt, optional
• cashew nuts, toasted, optional

Instructions

1. 1

   To begin, cut the cauliflower up into individual florets, then place the florets in a blender. Blitz until broken down into small, rice-sized pieces

2. 2

   Add the oil to a large pan and place over a medium heat. Once hot, add the cashew nuts, cardamom pods, cinnamon stick and bay leaves. Cook for 2-3 minutes, stirring until aromatic

3. 3

   Stir in the onions and cook for 10 minutes until nicely golden brown. Add the beans, carrots, pepper, peas, chilli, garlic, ginger, turmeric and salt, then place a lid on the pan and continue to cook for 20 minutes on a very gentle heat, stirring from time to time to prevent burning

4. 4

   After 20 minutes, stir in the cauliflower rice and tomatoes and cook for a further 5 minutes

5. 5

   Stir in the fresh herbs, stir well and remove the cinnamon stick and bay leaves. Taste the biryani, adjusting the seasoning and adding more herbs if needed, then place in a large serving dish. Serve with a dollop of Greek yoghurt and some toasted cashews