Inspired by Eastern flavours, this cauliflower pilaff is a great way to eat your veggies and spice up your lunch break.
I've always been a little reluctant to substitutions (ie: riced cauliflower instead of rice, just eat rice.) but it turns out playing with your veggies goes a long way creatively!
This is a basic recipe, with sultanas, coriander and almonds, but feel free to add the nuts and sprinkles of your choice...think pistachios, dried cherries, sesame seeds, dill, yogurt etc
It's unusually fragrant, light yte nutritious, you're in for a treat.
Ready in 20
- Soak your sultanas in water with the orange blossom for 10 minutes until plumped. Drain and reserve.
- In a large pan or wok over high heat, drizzle the oil or melt the butter, add the curry powder and mix. Add the cauliflower and sea salt to taste, and mix vigorously until well combined with the curry. Cook about 3 to 5 minutes (you want to keep a nice bite to the cauliflwoer and avoid overcooking). Reserve in a large bowl.
- Add the almonds and sultanas, mix well.
- Plate with the coriander leaves on top as a garnish and make sur eto mix well before serving.
1/4 Cauliflower, grated on the coarse side of your box grater
1/2 cup sultanas
1 tsp orange blossom (optional)
A handful of fresh coriander, leaves picked
1/4 cup flaked almonds, toasted
A drizzle of light olive oil or a small knob of butter
1 tsp mlk curry powder