Best Cauliflower Chickpea Pilaf Recipes
CAULIFLOWER & CHICKPEA PILAF
Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste
Provided by Good Food team
Categories Dinner, Main course, Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.
- Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.
Nutrition Facts : Calories 443 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.82 milligram of sodium
CAULIFLOWER & CASHEW PILAF WITH CHICKPEA CURRY
Bored of plain boiled rice? Adding some veg and a nutty crunch livens it up in this simple veggie supper
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, add the onion and fry until lightly coloured. Add the cashews and fry until golden. Stir in the rice until coated in the oil. Add the cauliflower and 600ml water, season, then bring to the boil. Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
- Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 mins. Spoon the rice into 4 shallow bowls and spoon the curry on the side. Scatter over the coriander and serve.
Nutrition Facts : Calories 608 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.65 milligram of sodium
CAULIFLOWER & CASHEW PILAF W/CHICKPEA CURRY
Bored of plain boiled rice? Adding some veg and a nutty crunch livens it up in this simple veggie supper. Good Food Magazine, October 2009 edition.
Provided by Manami
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, add the onion and fry until lightly coloured.
- Add the cashews and fry until golden.
- Stir in the rice until coated in the oil.
- Add the cauliflower and 2-1/2 cups water, season, then bring to the boil.
- Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
- .Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 minutes
- Spoon the rice into 4 shallow bowls and spoon the curry on the side.
- Scatter over the coriander leaves and serve.
- E N J O Y!
Nutrition Facts : Calories 543.8, Fat 21, SaturatedFat 3.6, Sodium 493.5, Carbohydrate 77.6, Fiber 9.9, Sugar 5.3, Protein 15
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