Name: Roast cauliflower & hazelnut pilaf
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 1 onion chopped; 2 garlic cloves crushed; 5cm piece ginger grated; 2 tbsp garam masala; 300g brown basmati rice; 700ml hot vegetable stock; 3 curry leaves; 250g cauliflower broken into florets; 2 tbsp medium curry powder; handful coriander chopped; 100g toasted hazelnut chopped; 150ml pot natural yogurt to serve

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Roast cauliflower & hazelnut pilaf

Roast cauliflower & hazelnut pilaf

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.2 out of 5.23 ratingsRate

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This simple basmati rice pot is flavoured with coriander, garam masala and ginger for a healthy and satisfying meal

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

chopped
2 garlic cloves

crushed
5cm piece ginger

grated
2 tbsp garam masala
300g brown basmati rice
700ml hot vegetable stock
3 curry leaves
250g cauliflower

broken into florets
2 tbsp medium curry powder
handful coriander

chopped
100g toasted hazelnut

chopped
150ml pot natural yogurt

to serve

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Nutrition: per serving

kcal563
fat26g
saturates3.8g
carbs65g
sugars9g
fibre8g
protein17g
salt0.6g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp of the oil in a large pan, add the onion and cook for 5 mins until golden. Add the garlic, ginger, garam masala and rice, and cook for a few more mins. Add the stock and curry leaves, and season. Bring to the boil, then reduce heat to low. Cover and simmer for 40 mins.
step 2

Toss the cauliflower in the curry powder and remaining oil, season and put on a baking sheet. Roast in the oven for 40 mins until tender.
step 3

Remove the rice pan from the heat and leave for 5 mins, then gently stir through the roasted cauliflower, coriander and toasted hazelnuts. Serve with natural yogurt.

Recipe from Good Food magazine, December 2012

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A star rating of 4.2 out of 5.23 ratings

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