Cauliflower & chickpea pilaf

Cauliflower & chickpea pilaf

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(17 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Dairy-free

Nutrition: per serving

  • kcal443
  • fat14g
  • saturates1g
  • carbs68g
  • sugars10g
  • fibre8g
  • protein16g
  • salt0.82g


  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 large onions, sliced



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

  • 1 tbsp curry paste of your choice
  • 200g basmati rice
  • 350g cauliflower florets
  • 400g can chickpeas, rinsed and drained
  • 500ml vegetable stock
  • 50g toasted flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • handful chopped coriander


  1. Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.

  2. Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.

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Comments, questions and tips

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Juliette Bontea's picture
Juliette Bontea
31st Jul, 2020
I did not have curry paste, I swapped in a tablespoon of vegan butter and 1 Tablespoon of curry powder. Came out pretty good! I am very pleased with the recipe.
20th Jun, 2019
Lovely recipe. I used two tablespoons of curry paste and cooked it for a little longer
5th Nov, 2013
I'm sorry but this recipe was horrible. I think the main problem was the vegetable stock. It might be better with tinned tomatoes or passata instead.
16th Sep, 2013
It won't let me rate the recipe but it would get 4*. Very easy and tasty with decent size portions.
1st Apr, 2013
I made this today without almonds, lovely! and when you leave the almonds and rice out it's very low in calories. :)
kasiakoczwara's picture
5th Feb, 2013
Really simple and really lovely!
18th Jan, 2013
Really tasty and a good way to use up a cauliflower.
14th Nov, 2012
Really easy and tasty. I didn't have any curry paste so just flung in a few spices - it worked really well.
8th Jul, 2012
Really simple and tasty way to use store cupboard ingredients and excess cauliflower!
29th Apr, 2011
This is simple and very tasty! It was great for getting that lovely indian flavour without the fat and calories of a takeaway meal. I left out the almonds as I am allergic to nuts but I doubt that it really took anything away from the dish. I am going to try this as a side dish with chicken next as suggested.


8th Nov, 2017
How long can I keep this once it is cooked and can I reheat?
goodfoodteam's picture
9th Nov, 2017
Thanks for your question. It is recommended that rice dishes are cooled quickly and put in the fridge and then reheated until piping hot, within 24 hours.
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