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
- 1000ml 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
- Heat your oven to 200°C/gas mark 6.
- Place the cauliflower in a large bowl, toss with oil and turmeric and season with black pepper. Spread evenly on a baking tray and roast for 18-20 minutes, turning halfway until the cauliflower is golden and slightly charred.
- To make the pilaf: Heat the olive oil in a saucepan. Add the chopped tomatoes, cover with a lid and cook gently for 8 minutes until softened and broken down. Add the red pepper, garlic and chilli and fry gently for a further 3 minutes.
- Sprinkle over the cumin and add the chickpeas with 800ml stock. Cover and simmer gently for 5 minutes. The vegetables should be al dente.
- 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.
- Take the pilaf off the heat and gently stir through the roasted cauliflower and coriander. Season with black pepper to taste.
- 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 broth that is remaining in the pan around the rice then garnish with pomegranate seeds, cashew nuts and chopped mint.
Nutrition per serving
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