ROAST CAULIFLOWER & HAZELNUT PILAF

Roast cauliflower & hazelnut pilaf image

This simple basmati rice pot is flavoured with coriander, garam masala and ginger for a healthy and satisfying meal

Provided by Good Food team

Time 1h

Number Of Ingredients 13

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Ingredients

2 tbsp olive oil
1 onion , chopped
2 garlic cloves , crushed
5cm piece ginger , grated
2 tbsp garam masala
300g brown basmati rice
700ml hot vegetable stock
3 curry leaves
250g cauliflower , broken into florets
2 tbsp medium curry powder
handful coriander , chopped
100g toasted hazelnut , chopped
150ml pot natural yogurt , to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp of the oil in a large pan, add the onion and cook for 5 mins until golden. Add the garlic, ginger, garam masala and rice, and cook for a few more mins. Add the stock and curry leaves, and season. Bring to the boil, then reduce heat to low. Cover and simmer for 40 mins.
Toss the cauliflower in the curry powder and remaining oil, season and put on a baking sheet. Roast in the oven for 40 mins until tender.
Remove the rice pan from the heat and leave for 5 mins, then gently stir through the roasted cauliflower, coriander and toasted hazelnuts. Serve with natural yogurt.

Nutrition Facts : Calories 563 calories, Fat 26 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium