Ingredients

• 1 Cauliflower
• 260g Basmati rice
• 1 onion
• 150g cashew nuts
• 1/2 lemon
• 1 cinnamon
• 1 paprika
• 1 Ancho-chilli
• 1 Curcuma
• 1 cc ground cardamom

Preparation tips

1. Heat 25cl of water (for 4 people) and when the water is boiling, pour over 100g of cashew nuts (keep 50g aside) and leave to soak for 30 min.

2. Preheat oven to 200°. Cut the cauliflower into florets. Place on a baking sheet lined with baking paper. Sprinkle with olive oil, salt and a little spice. Bake for 35 min.

3. Heat a pot of boiling salted water and cook the rice for 10 min.

4. Peel and chop the onion. Fry for 5 min in a pan with a drizzle of olive oil until golden and crisp. Set aside.

5. In a blender, blend the 100g cashews in their water with the juice of half a lemon and the remaining spices until smooth.

6. Pan-roast the remaining cashews for 3 min.

7. When the cauliflower is cooked, place the rice at the bottom of the plate, add the cauliflower and then the cashew sauce. Sprinkle roasted cashews and crispy onions over the top.