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Roast cauliflower & hazelnut pilaf

Roast cauliflower & hazelnut pilaf

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A star rating of 4.3 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This simple basmati rice pot is flavoured with coriander, garam masala and ginger for a healthy and satisfying meal

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal563
fat26g
saturates3.8g
carbs65g
sugars9g
fibre8g
protein17g
low insalt0.6g
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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.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

A star rating of 4.3 out of 5.22 ratings
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