Right, so this dish came about one rainy Tuesday when I was craving something warm, bold, and a bit out of the ordinary—but I’d also promised myself I’d eat less meat that week. Enter: Jamie Oliver’s spiced cauliflower rice pie. I’d scribbled it down ages ago from a telly show and finally gave it a whirl. And let me tell you—it’s magic. Like a samosa met a shepherd’s pie and they decided to throw a curry party in your oven.
It’s got this golden, crispy poppadom top (yes, really), buttery rice spiced with tikka paste, sweet onions, and cauliflower that goes all nutty and soft. Plus a cold dollop of yoghurt and fresh coriander to finish—it’s the sort of thing that surprises you in the best way. Also? Leftovers taste even better the next day.
Why You’ll Love It
- It’s deeply comforting — warm spices, soft rice, crispy top. All the good things.
- Proper veggie star — no meat needed; cauliflower does all the heavy lifting.
- Feeds a crowd or saves for later — great for lunches.
- Easy swaps — chuck in courgette or peas if that’s what you’ve got.
- No pastry faff — poppadoms are the shortcut hero here.
- It’s just fun to make — smash poppadoms, layer it all up, bake till bubbly.
Ingredients
- 2 onions — sliced thin, cook them slow and let the sweetness come out
- Olive oil — for frying
- 1 head of cauliflower (around 800g) — chopped smallish
- 3 tbsp tikka curry paste — brings depth and a bit of heat
- 1 mug basmati rice (300g)
- 3 fresh mixed-colour chillies — I use one red, one green, and one for luck
- 6 uncooked poppadoms
- 1 bunch coriander (30g)
- 6 tbsp natural yoghurt
- Extra virgin olive oil — for drizzling at the end
How to Make It
Start with your onions:
Heat a good splash of olive oil in a wide pan and cook the onions on low heat. Give them time—like 15–20 minutes. They should be soft and golden, not rushed. I often wander off and forget them. Don’t do that.
Get the rice going:
In a separate pot, rinse your basmati till the water runs clear. Then cook it like normal—1 mug rice to 2 mugs boiling water, lid on, low heat. About 10 minutes, then let it steam off the heat. Fluff it with a fork and leave it alone.
Spice up your cauliflower:
Toss the chopped cauliflower into the onions. Add your tikka curry paste and stir it all around. Let it fry gently for 10 minutes so the cauliflower softens and the spices wake up. Smells so good here.
Mix it all together:
Once the cauliflower is tender and fragrant, stir in your cooked rice. Mix well so it’s all coated and golden. Season with salt and pepper. Add chopped coriander stalks if you fancy—save the leaves for garnish.
Prep the dish and crunch:
Preheat the oven to 200°C (fan 180°C). Grab a baking dish and layer the rice mix in. Smash your uncooked poppadoms by hand—rough chunks are good—and scatter them over the top like a crunchy quilt. Don’t press them in.
Bake until bubbly:
Pop the whole thing in the oven for 20–25 minutes until the top is golden and the edges are crisping up. The smell? Unreal. You’ll know when it’s done.
Finish and serve:
Drizzle with a bit of extra virgin olive oil, dollop the yoghurt here and there, throw over the coriander leaves, and slice the chillies thin for garnish. Serve hot, with extra yoghurt on the side if you like.
Common Mistakes and How to Dodge Them
Why is my rice mushy?
You probably overcooked it or didn’t drain it well. Rinse it first and keep the water-to-rice ratio spot on.
My cauliflower’s still hard—what went wrong?
You might’ve rushed it. Let it sauté longer in the pan, or add a splash of water and cover it briefly to steam.
The poppadoms burned on top!
Yep, I did that once. Keep an eye in the last 5 minutes and cover loosely with foil if they’re browning too fast.
It’s too spicy!
Dial down the curry paste or skip the chillies. Easy fix. Or serve extra yoghurt to cool it down.
Storage and Reheating
Fridge: Keeps well for 3–4 days in a sealed container.
Freezer: Yep, freeze in portions. Just defrost in the fridge overnight.
Reheat: Oven is best (cover with foil, 180°C for 15 mins). Microwave works too, though the crunch softens. Air fryer? Sure—great for a quick crisp-up on top.
Frequently Asked Questions
Can I make it gluten-free?
Yes—just make sure your poppadoms and tikka paste are certified gluten-free.
Can I prep it ahead?
Definitely. Assemble everything except the poppadoms, then smash and bake when ready.
Can I add cheese?
If you must. A handful of grated cheddar mixed in before baking wouldn’t hurt—but it’s honestly great without.
What can I use instead of cauliflower?
Courgettes, sweet potato, or even broccoli. Just aim for the same rough weight.
Nutrition Facts (Per Serving):
- Calories: ~460
- Fat: 18g
- Carbs: 62g
- Protein: 9g
- Sodium: 420mg
- Sugar: 7g
Jamie Oliver Vegetarian Spiced Cauliflower Rice Pie
Description
A warm, boldly spiced pie with cauliflower, tikka-flavoured rice, and a crunchy poppadom topping. Cozy, satisfying, and perfect for meat-free nights.
Ingredients
Instructions
- Fry onions slowly in olive oil until soft.
- Cook basmati rice (1:2 ratio with water), fluff and set aside.
- Add cauliflower to onions, stir in curry paste, cook until soft.
- Mix in rice, season, and stir through coriander stalks.
- Spoon into baking dish, scatter with broken poppadoms.
- Bake at 200°C for 20–25 mins till crisp and golden.
- Serve with yoghurt, fresh coriander, and sliced chillies.
Notes
- Use a non-stick or ceramic dish to avoid sticking.
- For extra crunch, toast poppadoms in oven before baking.
- Rinse your rice thoroughly—it helps stop it going gloopy.
- Don’t forget the yoghurt at the end—it cools the spice and adds creaminess.