Jamie Oliver Vegetarian Spiced Cauliflower Rice Pie

This easy and flavorful Vegetarian Spiced Cauliflower Rice Pie by Jamie Oliver is a quick, hearty meal perfect for any occasion. Packed with tender cauliflower, aromatic curry paste, and crispy poppadoms, it’s a nutritious dish that can be customized with your favorite veggies for a personal touch.

Ingredients Needed

• 2 onions
• Olive oil
• 1 head of cauliflower (800g / 1.75 lbs)
• 3 tablespoons tikka curry paste
• 1 mug of basmati rice (300g / 10.5 oz)
• 3 fresh mixed-colour chillies
• 6 uncooked poppadoms
• 1 bunch of coriander (30g / 1 oz)
• 6 tablespoons natural yoghurt
• Extra virgin olive oil

How To Make Vegetarian Spiced Cauliflower Rice Pie

1. Prepare the onions: Peel and finely chop the onions. Heat 1 tablespoon olive oil and a splash of water in a 28cm (11-inch) non-stick frying pan on medium heat. Add onions and cook for 10 minutes, stirring regularly, until golden.
2. Cook the cauliflower: Cut cauliflower into 2cm (¾-inch) florets and finely slice the stalk and any nice leaves. Stir cauliflower and curry paste into the pan and cook for 5 minutes.
3. Add rice and water: Add 1 mug (300g / 10.5 oz) of basmati rice and 2 mugs (600ml / 2.5 cups) of boiling water. Prick and add the whole chillies. Roughly snap in the poppadoms and tear in most of the coriander leaves. Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on medium-low heat.
4. Cook to form a crispy crust: After 15 minutes, the rice will absorb all the liquid. Uncover, drizzle 3 tablespoons of oil around the edge, and press down with a masher. Reduce to low heat and cook for another 5 minutes to get a super-golden, crispy crust.
5. Rest and turn out: Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out onto a board or platter and pick over the remaining coriander leaves.
6. Serve: Season the yoghurt with black pepper, drizzle with extra virgin olive oil, and serve on the side.

Recipe Tips

• Use fresh cauliflower: Fresh cauliflower gives the best texture and flavor. If using frozen, ensure it’s fully thawed and drained to avoid excess moisture.
• Don’t skip the pressing step: Pressing down the rice mixture with a masher helps create a crispy, golden crust. Make sure to do this step for that perfect texture.
• Adjust the heat: Cooking on medium-low heat prevents burning and ensures the rice absorbs all the liquid. Keep the heat low to get that crispy bottom without burning.
• Rest the pie: Let the pie rest for 10 minutes after cooking. This helps the dish set and makes it easier to turn out onto a platter without falling apart.

How To Store Leftovers?

• Refrigerate: Let the leftover pie cool to room temperature, then cover and store in the fridge for up to 3 days.
• Freeze: After cooling, wrap the pie tightly in plastic wrap or foil, then place it in a freezer-safe container. It can be frozen for up to 1 month. To serve, thaw in the fridge overnight and bring to room temperature before serving.

Nutrition Facts

Serving Size:: 1 serving (1/6 of the pie)

• Calories: 279
• Total Fat: 13.1g
• Saturated Fat: 2.2g
• Total Carbohydrate: 33.3g
• Dietary Fiber: 1g
• Sugars: 7.5g
• Protein: 7.9g ​​

Try More Jamie Oliver Recipes:

• Jamie Oliver Vegetarian Mac And Cauliflower Cheese
• Jamie Oliver Vegetarian Cauliflower Cheese Spaghetti
• Jamie Oliver Vegetarian Roasted Cauliflower
• Jamie Oliver Vegetarian Cauliflower Caponata