quick spiced cauliflower pilau
How to make quick spiced cauliflower pilau recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
25 g (1 oz) raisins
400 g (13 oz) small cauliflower florets
2 tablespoons vegetable oil
2 garlic cloves, crushed
2 spring onions, thinly sliced
1½ tablespoons medium-hot curry paste
500 g (1 lb) ready-cooked steamed pilau rice
chopped fresh coriander leaves, to garnish
flatbreads, to serve (optional)
Method:
Put the raisins into a heatproof bowl, pour in 2 tablespoons boiling water and set aside to soak.
Cook the cauliflower florets in a large pan of boiling water for 4–5 minutes, until just tender.
Meanwhile, heat the oil in a large pan and fry the garlic and spring onions over a medium heat for 1 minute to soften. Add the curry paste and stir for 1 minute to cook the spices. Add the steamed rice, the raisins and their water, then cover and cook over a medium-low heat for 2–3 minutes.
Drain the cauliflower and fold it into the rice. Spoon into dishes, garnish with the coriander and serve accompanied by flatbreads, if desired.
For aromatic spiced cauliflower stew, heat 2 tablespoons vegetable oil in a pan and cook 1 chopped onion, 2 chopped garlic cloves and 1 teaspoon cumin seeds over a medium heat for 6–7 minutes, stirring occasionally, until softened.
Add 2 tablespoons medium-hot curry paste and stir for 1 minute. Add 625 g (1 ¼ lb) cauliflower florets and a 400 g (13 oz) can rinsed and drained chickpeas and stir.
Pour in a 400 g (13 oz) can cherry or plum tomatoes plus 200 ml (7 fl oz) water, then season, cover loosely and simmer for 15–18 minutes, until tender.
Serve scattered with chopped fresh coriander leaves and a dollop of natural yogurt. Total cooking time 30 minutes.
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| quick spiced cauliflower pilau |
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