Roast Cauliflower and Red Rice Pilaf

Ingredients

For the cauliflower:

• 1 small cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp turmeric
• black pepper to taste

For the pilaf:

• 2 tsp olive oil
• 6 large vine tomatoes, skinned and finely chopped
• 1 red pepper, diced
• 2 cloves garlic, crushed
• 1 small fresh chilli, deseeded and diced
• 1 tbsp ground cumin
• 2 x 400g can chickpeas, rinsed and drained
• 1 litre vegetable stock, made with 1 low-sodium vegetable stock cube
• 300g red rice, cooked as directed on pack
• 125g peas
• 1 small bunch coriander, finely chopped

For the garnish:

• 100g pomegranate seeds
• 120g cashew nuts
• 1 small bunch fresh mint, roughly chopped

Method

1. Heat the oven to 200°C / fan180°C / gas 6.
2. In a large bowl, toss the cauliflower with oil and turmeric and season with black pepper. Spread out evenly on a baking tray. Roast for 18-20 minutes, turning halfway, until the cauliflower is golden and slightly charred on the edges.
3. Meanwhile, make the pilaf: Heat a saucepan on a medium heat. Add the olive oil and heat for 30 seconds. Add the red pepper, garlic and chilli and fry gently for 3 minutes. Add the chopped tomatoes, cover with a lid and cook gently for 8 minutes until softened and broken down.
4. Stir in the cumin and the chickpeas. Add 800ml stock. Cover and simmer gently for 5 minutes.
5. Add the cooked rice and peas and heat through for 2-3 minutes until the rice is piping hot. Add the remaining stock if the broth looks a little thick.
6. Remove from the heat. Gently stir through the roasted cauliflower and the coriander. Season with black pepper to taste.
7. To serve: Using a slotted spoon, divide the pilaf between warm serving bowls, placing the rice mixture in the centre of each bowl. Pour the remaining broth around the rice. Garnish with pomegranate seeds, cashew nuts and chopped mint. Serve immediately.
8. *Food Safety: The rice in this recipe has already been cooked and is reheated during preparation. To minimise the risk of food poisoning, do not reheat the finished dish a second time. Any leftovers should be discarded rather than saved for later reheating.