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This dish has the amazing flavours of classic Persian Saffron brought together with cauliflower, charred tomato, and cranberries for a little sweetness.
Remove Vegano Cumin Spinach, Vegano Golden Basmati, Vegano Charred Tomato, cauliflower, dried cranberry and watercress from the bag to prepare for cooking.
Preheat the oven to 400˚F.
Add Vegano Golden Basmati rice to a small pot with 1.5 cups of water and a pinch of salt. Bring to a boil then cover and simmer for 15 minutes.
Cut the cauliflower into quarters and place on a lined baking sheet or oven safe dish. Season with oil (olive, vegetable), salt and pepper.
Place the cauliflower in the preheated oven and bake for 20 - 30 minutes or until tender.
In a medium pan, add the Cumin Spinach and warm cook over medium heat for 5 minutes until it is warm through.
On two plates, add the cooked rice in the centre of the plate. Add the Cumin Spinach on top of the rice and place the Roasted Cauliflower on its side on top. Garnish the dish with the Vegano charred Tomato, dried cranberry, and watercress.