Cauli Mushroom Bowls - IOL

Preheat the oven to 200°C. Wipe the mushrooms clean and remove the stems. Place them on a baking sheet. Drizzle some olive oil over the mushrooms and then rub on some of the minced garlic. Place in the oven and bake for 15 to 20 minutes, depending on the size.

While the mushrooms are baking, rinse and break the cauliflower into florets. Place them in a food processor and pulse until they resemble a rice-like texture. Be careful not to over-blend - you want a coarse, rice-like texture, not cauliflower mash. Keep aside when done.

Heat olive oil in a large pan. Add cumin seeds, fenugreek seeds and curry leaves. As soon as the curry leaves start to splutter, add the onions and cook until golden brown. Now add the garlic and fry for a few seconds.

Add the Kashmiri chilli powder, cumin powder, garlic powder and turmeric powder. Stir and immediately add the tomatoes.

Stir and cook over medium heat until the tomatoes burst and release their juices. This should take 15 minutes or more. When the tomatoes have burst, add the cauliflower rice. Stir and add the spinach. Turn off the heat. The residual heat should be enough to gently wilt the spinach.

To serve: Scatter some rocket leaves onto a plate and place the baked mushrooms on top. Spoon generous amounts of the spiced cauliflower rice onto and around the mushrooms.