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Marinated Roasted Cauliflower with Peri Peri rice

Marinated Roasted Cauliflower with Peri Peri rice

A delicious vegan recipe that is full of flavour but easy to make. Moreish sticky marinated cauliflower sprinkled with sesame seeds for extra texture without the need of deep frying. Served with our Peri Peri rice for a kick of medium level spice.

Tildalicious twist: using smoked paprika is a great way of bringing the smoke of a barbecue with the convenience of using an oven instead.

  • 31 - 60 Minutes
  • Easy
  • Serves 2




For the marinade

  • 2 tbsp white wine vinegar
  • 1 tbsp cornflour
  • 90ml sweet chilli sauce
  • 1/4 tsp smoked paprika

For the roasted cauliflower

  • 450g cauliflower, trimmed of green leaves and broken into small florets (1 medium cauliflower)
  • 25g sesame seeds
  • 1 tbsp sesame oil

For the rice

  • 1 pouch Tilda Peri Peri rice
  • 150g frozen peas
  • 2 medium tomatoes
  • 15g fresh coriander, roughly chopped, to serve

How to make Marinated Roasted Cauliflower with Peri Peri rice

  1. Preheat the oven to 240C, 220C fan or gas 7. Line an oven tray with baking parchment

  2. Place the vinegar and cornflour in a medium sized saucepan and whisk until the cornflour has disappeared. Next add the sweet chilli sauce and paprika. Heat the sauce until the marinade has thickened. It needs to coat the back of a spoon but still be runny

  3. Add the cauliflower florets to the hot sauce and toss the cauliflower in the sauce until completely covered

  4. Tip the sticky cauliflower onto an oven tray lined with baking parchment and sprinkle over the sesame seeds. Finally, drizzle over the sesame oil

  5. Cook in the middle of the hot oven for 15 - 20 minutes until golden and cooked

  6. Whilst the cauliflower is cooking, cut the tomatoes in half and spoon out the seeds. Roughly chop the flesh. Cook the peas in boiling water, then drain

  7. Just before the cauliflower is ready, heat the pouch of Tilda Peri Peri rice according to pack instructions then mix through the tomatoes and drained peas. Top the prepared hot rice with the cauliflower and sprinkle over the coriander. Serve straight away