The Australian Women’s Weekly Food

Midweek magic

CAULIFLOWER & CHICKEN YOGHURT TANDOORI RICE

PREP + COOK TIME 40 MINUTES SERVES 4

1 small cauliflower (800g)
600g chicken tenderloins
125g tandoori paste
1 cup (280g) Greek yoghurt
¼ cup (60ml) extra virgin olive oil
4 green onions, cut into 3cm lengths
1 cup (200g) red quinoa
250g microwave brown rice
2½ cups (625ml) vegetable stock
¼ cup (40g) cashews
1 Lebanese cucumber (130g), sliced thinly into rounds
1 cup fresh coriander leaves

1 Preheat oven to 220°C/200°C fan.

2 Cut cauliflower into quarters, keeping pale green leaves attached. Trim off a little of the central core, but keep the florets attached; discard core. Place cauliflower quarters and chicken in a large bowl, add tandoori paste and ½ cup yoghurt; mix well until evenly coated.

Heat 2 tablespoons oil in a 30cm deep ovenproof frying pan over medium heat. Add green

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