Oh my goodness, let me just say, I never really liked cauliflower before, but this pilaf was absolutely lip-smackingly delicious! With every mouthful I had a burst of flavors that danced on my taste buds, leaving me craving for more. This incredibly fragrant and well-balanced dish has truly redefined my perception of what I thought was a very bland vegetable. Never again will I underestimate its potential to dazzle my palate! My love affair with cauliflower begins here, thanks to this tantalizingly scrumptious recipe.
The soft and tender texture of the cauliflower mingled gracefully with the hearty basmati rice and an array of aromatic spices that had been combined in this dish. It was as if a culinary magician had waved their wand over a vegetable that I used to dislike and transformed it into something extraordinary.
Prep Time: 10 min
Cook Time: 15-20 mins
Serves:4
Ingredients:
200g basmati rice
2 tbsp olive oil
1 large onion, thinly sliced
1/4 tsp cardamom seeds
1/2 tsp ground turmeric
1 tsp cumin seeds
1/4 tsp cayenne pepper
600ml vegetable stock
800g head cauliflower, trimmed and cut into florets
20g chopped coriander leaves
Instructions:
1. Put the rice in a sieve and rinse under cold running water. Set aside to drain.
2. Heat the oil in a saucepan that has a tightly fitting lid. Cook the onion over a medium heat, stirring frequently, for 5 minutes, or until soft and lightly golden. Add the spices and cook, stirring, for 1 minute.
3. Add the rice to the pan and stir to coat the spices. Add the stock and cauliflower, stirring to combine.
4. Cover with the lid and bring to the boil. Reduce the heat to very low and cook for 15 minutes, or until the rice and cauliflower are tender and all the stock has been absorbed.
5. Fold the coriander through the rice and serve immediately.
