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Moroccan-style cauliflower and rice bake

Moroccan-style cauliflower and rice bake


Using microwave rice makes this Moroccan-style cauliflower bake brilliantly simple. Plus, any leftovers are even better the next day!

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1481kj 353kcal
  • Fat
    Low 14%
  • Saturates
    Low 7%
  • Sugar
    Low 13%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 51g

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  • 1 Co-op British cauliflower, broken into small florets, stem roughly chopped
  • 2 red onions, cut into wedges
  • 2 carrots, roughly chopped
  • 11/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 1 tbsp Co-op olive oil
  • 1 tbsp Co-op pure Canadianmaple syrup
  • 2 x 250g packs Co-op microwave wholegrain rice
  • 3 tbsp chopped flat leaf parsley
  • 30g Co-op flaked almonds,toasted
  • 40g dried cranberries


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Spread out the cauliflower florets, onion wedges and carrots on a large baking tray
  3. Sprinkle over the spices and drizzle with the olive oil
  4. Season, then bake for 25 mins, until the vegetables are golden, tossing halfway through cooking
  5. Drizzle over the maple syrup and bake for a final 5 mins
  6. Meanwhile, cook the rice according to the pack instructions
  7. Remove the tray from the oven and add the cooked rice, parsley, toasted almonds and dried cranberries. Mix well, then serve

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