Let's get some spiced niceness into the week with this Indian-inspired, pilaf-style rice dish. Tossing in some roasted cauliflower and spinach, the basmati rice makes for an aromatic base to top with vadouvan-rubbed pork. Add a dollop of yoghurt and spoonful of chutney and you've assembled something close to perfection.
Preheat oven to 200°C fan-forced. Cut cauliflower into florets. Peel and slice eschalot.
Place cauliflower on a tray lined with baking paper. Drizzle with ½ the oil, season with salt and pepper and toss to combine. Roast for 15 minutes or until golden. While cauliflower is roasting, continue with step 3.
Melt butter in a saucepan over medium heat. Add eschalot and cook for 2 minutes or until starting to caramelise. Add rice, crumble over stock cube and increase heat to high. Add 310ml (1¼ cups) cold water and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. While rice is cooking, continue with step 4.
Sprinkle pork with Mild Mannered Vadouvan, salt and pepper. Heat remaining oil in a frypan over medium heat. Add pork and cook for 3–4 minutes each side. Remove from pan, wrap with aluminium foil and set aside to rest for 5 minutes. While pork is resting, continue with step 5.
Add cauliflower and spinach to rice. Cover with a lid and set aside for 5 minutes to wilt spinach.
Slice pork. Divide cauliflower rice between plates and top with pork. Drizzle with any pan juices and serve with yoghurt and mango chutney.