Tandoori chicken with cauliflower rice

1 Preheat oven to 200°C. Line a large baking tray with baking paper. Toss cauliflower florets with oil in a large bowl. Place florets on prepared tray in a single layer and transfer to oven. Roast cauliflower, turning once, for 30-35 minutes or until florets are tender and edges turn golden brown.

2 Meanwhile, cook rice following packet directions. Add peas to saucepan for last 30 seconds of rice cooking time then remove pan from heat. Drain rice and peas. Set aside.

3 Combine chicken, yoghurt, ginger, coriander stems, garam masala and turmeric in a large bowl. Place bowl in fridge and leave to marinate for 15 minutes to 1 hour, if time permits.

4 Spray barbecue with oil and increase heat to high. Remove marinated chicken from fridge and grill each side for 2-3 minutes or until cooked through.

5 Remove cauliflower from oven and place in a large bowl with reserved cooked rice and peas. Stir lemon zest and lemon juice through cauliflower mixture.

6 Arrange cauliflower rice on a serving platter, top with chicken then serve scattered with currants, almonds and coriander leaves.