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Cauliflower biryani recipe

Cauliflower biryani recipe

14 ratings

This super simple vegan biryani is packed full of flavour. Tikka cauliflower is stirred into gently spiced rice with peppers, onion and ginger. Made entirely in one pot, this curry is a total midweek winner. See method

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 329 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 tbsp vegetable oil
  • 2 onions, finely sliced
  • 1 red pepper, sliced
  • 2 cloves garlic, finely sliced
  • 6cm thumb-sized piece ginger, thinly sliced into matchsticks
  • 30g coriander, stalks and leaves finely chopped
  • 1 tsp ground turmeric
  • 2 tsp ground cinnamon
  • 2 tbsp tikka curry paste
  • 1 cauliflower, separated into florets and stalk roughly chopped
  • 200g easy cook brown rice
  • ½ vegetable stock cube, dissolved in 850ml boiling water
  • 1 lemon, zested and cut into wedges
2 of your 5-a-day and low in salt

Each serving contains

  • Energy

  • Fat

    7g 9%
  • Saturates

    1g 5%
  • Sugars

    12g 13%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 54.2g Protein 9.5g Fibre 8.2g


  1. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onions, pepper, garlic, ginger and coriander stalks and fry for 5 mins until lightly golden and starting to soften.
  2. Stir through the turmeric, cinnamon and tikka paste, then mix in the cauliflower and rice until evenly combined. Add the stock and stir to combine. Cover with a lid and simmer for 25 mins until the rice is soft and fluffy.
  3. Once cooked, remove from the heat and fluff the rice with a fork. Stir through the remaining coriander and lemon zest and serve with a wedge of lemon.

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