Roast cauliflower & hazelnut pilaf

Roast cauliflower & hazelnut pilaf

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(6 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 4
Indian cuisine caters for vegetarians well - this healthy basmati rice pot is flavoured with coriander, garam masala and ginger

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal563
  • fat26g
  • saturates3g
  • carbs65g
  • sugars9g
  • fibre8g
  • protein17g
  • salt0.6g
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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 5cm piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 300g brown basmati rice
  • 700ml hot vegetable stock
  • 3 curry leaf
  • 250g cauliflower, broken into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp medium curry powder
  • handful coriander, chopped
  • 100g toasted hazelnut, chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 150ml pot natural yogurt, to serve

Method

  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.

  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.

  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.

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Comments, questions and tips

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Comments (6)

foodie64mum's picture
2.5

I followed the recipe to the letter and we all found it rather dull. If I was to cook it again (and I can't imagine I will) I would double the cauliflower.

Disappointing.

rock_orphan's picture
2.5

Very tasty, enjoyed the texture of the hazelnuts in it, amazing how different they taste after toasting too. I found it needed but time/water then the recipe said, but it might just be me being fussy about the texture of the brown rice - it never seems done!

BethEdwards's picture
5

Amazing flavour - The cauliflower tasted really nice and unique and as a dish alltogether the cauliflower tied in a lovely flavour. I also added some carrots, potatoes and chicken so it would serve my family of 6, which worked well and everyone was asking for seconds!

taniagiles's picture
5

I can't remember ever having roasted cauliflower and this was amazing a whole new dimension of flavour, simple to make but so tasty.

Frantic Flapjack's picture
3

I steamed the cauliflower and then added it to the rice mixture as I thought it may have dried up in the oven. This is a good rice dish but nothing special. Served with vegetable curry.

swiftsmith's picture

Oven roasting cauliflower intensifies the flavour, so it might taste better if done that way.

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