Spiced cauliflower and courgette with yellow rice – a vibrant vegan dish that’s easy to prepare, wholesome and full of flavour. Roasted spiced cauliflower and courgette are paired with fragrant yellow rice and a bright tomato-coriander salsa. Post sponsored by HelloFresh.
When HelloFresh invited me to recreate one of their recipes I took my time choosing — their vegan options all look fantastic. In the end I chose this spiced cauliflower and courgette with yellow rice and tomato-lime salsa because it’s fresh, colourful and satisfying.
This recipe features cauliflower florets and courgette strips tossed with warm spices and roasted until tender and lightly browned. The yellow rice is scented with turmeric and mustard seeds, then finished with raisins and pistachios for sweetness and crunch. A simple salsa of tomatoes, coriander and lime adds tang and brightness.
The dish is quick to pull together, healthy and full of texture and flavour — perfect for a weeknight meal or for feeding guests who appreciate bold, plant-based food.
What Is HelloFresh?:
HelloFresh is a popular meal kit service that delivers recipe boxes with measured, fresh ingredients and step-by-step instructions. You choose recipes — including many vegetarian and vegan options — select the number of portions and a delivery slot, and receive a box with everything you need.
The recipe cards make cooking straightforward, and using pre-measured ingredients helps reduce food waste. It’s a useful option for busy people who enjoy cooking but want to save time on planning and shopping. HelloFresh also maintains an online recipe hub with plenty of ideas and favourites to try.
How To Make Spiced Cauliflower And Courgette With Yellow Rice:
(For ingredients and full instructions see the recipe card below)
Begin by cutting the cauliflower into florets and slicing the courgette into long strips. Arrange the vegetables on a roasting tray, drizzle with olive oil and season with nigella (kalonji) seeds, turmeric and salt. Toss to coat evenly and roast at 200°C/180°C fan/400°F for 25–30 minutes, until the vegetables are tender and lightly browned.
To prepare the yellow rice, gently fry a finely chopped onion in olive oil over a low heat until softened (about 5 minutes). Add crushed garlic, turmeric and yellow mustard seeds and cook for another minute. Stir in the basmati rice to coat the grains, then add water and a vegetable stock cube.
Bring to a simmer, cover and cook over low heat for 10 minutes. Turn off the heat and leave the pan covered to steam for another 10 minutes without opening the lid. When the rice is done, fold in raisins and half the chopped pistachios for sweetness and texture.
For the salsa, finely chop vine tomatoes and a handful of fresh coriander. Thinly slice a spring onion, then combine everything in a bowl with the zest and juice of half a lime and a generous pinch of salt. Mix and taste, adjusting seasoning as needed.
To serve, spoon the yellow rice into bowls, top with roasted cauliflower and courgette, and finish with the tomato-lime salsa and a scattering of chopped pistachios. The combination of warm spices, sweet raisins and crunchy nuts creates a balanced, satisfying meal.
More Healthy Vegan Meals:
Lentil, vegetable and butter bean chilli
Chana masala
Vegan palak paneer
Vegetable peanut fried rice
Vegan cottage pie
Spiced carrot and pumpkin soup
Vegan tofu moqueca
Easy lemongrass and coconut curry
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Spiced Cauliflower And Courgette With Yellow Rice
Course: Main Course
Cuisine: Vegan
Keyword: Rice
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 people
Author: Domestic Gothess
Ingredients
Vegetables:
- 1 medium cauliflower
- 1 medium courgette
- 1 tsp nigella (kalonji/onion) seeds
- ½ tsp turmeric
- ½ tsp salt
- 1 Tbsp olive oil
Yellow Rice:
- 1 Tbsp olive oil
- 1 small brown onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- ½ tsp turmeric
- 1 tsp yellow mustard seeds
- 1 cup basmati rice
- 480 ml (2 cups) water
- 1 vegetable stock cube
Salsa and Finish:
- 2 vine tomatoes
- a handful fresh coriander (cilantro)
- 1 spring onion (scallion)
- finely grated zest of ½ lime
- juice of ½ lime
- a generous pinch salt
- 3 Tbsp pistachios, roughly chopped
- 1 Tbsp raisins
Instructions
- Heat the oven to 200°C/180°C fan/400°F. Chop the cauliflower into florets. Cut the courgette lengthways into four strips, then cut each strip into three pieces.
- Spread the vegetables on a roasting tray, sprinkle over nigella seeds, turmeric and salt, and drizzle with olive oil. Toss to coat and roast for 25–30 minutes until tender and lightly browned.
- Meanwhile, heat olive oil in a saucepan over a low heat and add the chopped onion. Cook for about 5 minutes until softened.
- Add the crushed garlic, turmeric and yellow mustard seeds and cook for another minute. Stir in the rice to coat, then add the water and vegetable stock cube.
- Bring to a simmer, cover and cook over low heat for 10 minutes. Turn off the heat and leave the pan covered to steam for 10 minutes more without opening the lid.
- While the rice cooks, make the salsa: finely chop the tomatoes and coriander and thinly slice the spring onion. Combine with the lime zest, lime juice and a pinch of salt.
- Once the rice is ready, stir in the raisins and half the pistachios. Season to taste with salt and pepper.
- Serve the rice topped with the roasted vegetables, spoon over the salsa and scatter with the remaining pistachios.
This post is sponsored by HelloFresh. Thank you for supporting the brands that allow me to keep doing what I love — playing with food and making a mess of my kitchen.