The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tikka-spiced Cauliflower, Tomato Rice & Cucumber Salsa
These tikka-spiced cauliflower bites are irresistible. Coated in a punchy tikka rub. You'll bake them until golden and crispy then enjoy alongside a fresh cucumber salsa and a delicious tomato-studded rice. Finish with zingy lime to make it sing.
7 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 shallot
- 200g brown rice (brown rice (100%))
- 200g baby tomatoes
- 1 unwaxed lime
- 1 cauliflower
- 60g cashew nuts (Nuts)
- 3 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 4 tbsp cornflour
- 1 cucumber
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
Nutritional Information
Calories: 499
Protein: 10g
Carbs: 59g
Fat: 24g
Tikka-spiced Cauliflower, Tomato Rice & Cucumber Salsa
These tikka-spiced cauliflower bites are irresistible. Coated in a punchy tikka rub. You'll bake them until golden and crispy then enjoy alongside a fresh cucumber salsa and a delicious tomato-studded rice. Finish with zingy lime to make it sing.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Cut the cauliflower into small florets. In a large bowl, combine the cornflour, tikka paste, half the curry powder, 1 tbsp olive oil, 50ml water and a good pinch of salt. Add the cauliflower and toss to coat. Place on a lined baking tray and roast for 18-20 mins, until soft and golden.
- Make the cucumber salsa; finely slice the shallots. Dice the cucumber into 1cm cubes. Roughly chop the coriander. Quarter the lime. In a small bowl, add the cucumber, coriander, half the shallots, juice from half the lime, 1 tbsp oil and a pinch of salt and mix.
- Halve the tomatoes. Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the remaining shallots and cook for 2-3 mins, until softened. Add the garlic paste and remaining curry powder. Cook for 1 min, then add the tomatoes. Cook for 2 mins, then remove from the heat.
- Spoon the tomato rice onto plates, alongside the tikka cauliflower and cucumber salsa. Squeeze the remaining lime over the cauliflower and garnish with the cashews.
- Once cooked, add the rice to the pan and stir to combine. Season with a pinch of salt.
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