Ingredients

Serves 4 

• Half a cauliflower, cut into florets
• 2 tablespoons extra virgin olive oil
• 3 tablespoons Raptor Naturals Bombay Bonanza Rub
• 300g green split peas
• 1 tablespoon neutral oil
• 2 onions, diced
• 4 garlic cloves, chopped
• 400ml coconut cream
• 1 tsp salt 

Garnish: fresh coriander 
Serve with: cooked basmati rice, chopped cashew nuts, 

Method

1. Pre-heat oven to 200°C. 
2. Place cauliflower florets onto a tray, drizzle with extra virgin olive oil, sprinkle over with 1 tablespoon Bombay Bonanza Rub and season with salt and pepper. Toss to coat evenly. 
3. Place tray in oven and bake florets for 30 minutes until just starting to char at the tips. Remove from oven and reserve. 
4. In the meantime, place a large saucepan on the stove on medium heat. Add neutral oil. Once hot, add onions, garlic and 2 tablespoons Bombay Bonanza Rub. Sauté for 5 minutes. 
5. Add the green split peas and the coconut cream. Use the can the coconut cream came in to measure out one and a half cans of water to add to the saucepan. Stir until combined. Bring to a simmer. Simmer for 30 to 40 minutes uncovered, stirring every 10 minutes to ensure nothing sticks to the bottom of the pan. Once cooked, the split peas will be tender but not mushy. Season to taste with approximately 1 teaspoon salt. 
6. Serve with basmati rice and top with roasted cauliflower, cashew nuts and coriander.