Roast cauliflower & hazelnut pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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
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.
