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Spiced roasted cauliflower pilaf recipe

Spiced roasted cauliflower pilaf recipe

0 ratings

Created by The Tesco Real Food team

Baking rice in the oven with spices and stock results in a gorgeous, fluffy pilaf. We've topped it with roasted cauliflower and onions for a deliciously aromatic dinner, that just so happens to be vegan! See method

Ingredients

  • 1 cauliflower, separated into florets
  • 2 red onions, each cut into 8 wedges
  • 1 tbsp garam masala, plus 1 tsp
  • 1 tbsp vegetable oil
  • 1 lemon, zested and juiced
  • 200g long-grain rice, rinsed
  • 4cm piece fresh ginger, peeled and finely grated
  • 2 large garlic cloves, thinly sliced
  • 1 tbsp reduced-salt soy sauce

  • 1 vegetable stock pot, made up to 400ml
  • 10g fresh coriander, finely chopped
  • 1 red chilli, deseeded and finely chopped​
1 of your 5-a-day and high in vitamin C

Each serving contains

  • Energy

    1300kj
    308kcal     15%

  • Fat

    5g 7%

  • Saturates

    1g 3%

  • Sugars

    10g 11%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 54g Protein 9g Fibre 5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the cauliflower, onions, 1 tbsp garam masala and the oil in a baking tray. Roast for 30 mins, stirring halfway, or until the cauliflower is charred and just tender. Squeeze over the lemon juice. 
  2. Meanwhile, in a separate baking tray (about 22 x 32cm) stir together the rice, remaining 1 tsp garam masala, the ginger, garlic, soy sauce and stock. Cover with foil, then bake for 25 mins or until the rice is swollen and cooked. 
  3. Fluff up the rice with a fork and mix through the lemon zest and most of the coriander. Divide among plates and top with the cauliflower and onions. Scatter with the chilli and remaining coriander to serve.

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