This easy roasted cauliflower rice pilaf is full of gentle spice and healthy seasonal ingredients for delicious flavour.

There’s also vegan protein and fibre boost from the chickpeas. Sweet sultana jewels, crunchy cashews, roast leeks and gentle spices add even more flavour and texture to the roasted cauliflower rice pilaf.

This hearty and warming dish is pure comfort food to me. The cauliflower and leeks are cooked separately to the rice pilaf then all tossed together. I’ve also gone a little extra with some of the chickpeas. I mean the oven’s on right and, well, crisp, crunchy chickpeas scattered over fluffy golden rice – need I say more?

Why baked rice?

Well … I wanted to add roast cauliflower and leek to the pilaf so I figured while the oven was on it might as well get filled!  Plus it makes it even easier than stove top pilaf (which is hardly a challenge anyway) as it’s literally dump the ingredients and forget about it while the oven does its thing.

Baked Rice Ingredients

Basmati rice – this is a type of long grain rice and perfect for a pilaf because the grains stay separate, light, and fluffy. Basmati rice also has a subtle fragrance that complements the flavours in pilaf.

Chickpeas – I always try and add some sort of vegan protein to a meal plus chickpeas bring a tonne of fibre, vitamins and minerals to the party.

Sultanas – because who doesn’t like finding a sweet little sultana jewel in fluffy savoury rice?

Cauliflower – gently roasted with herbs and spices it adds it’s own slightly sweet and nutty unique ‘cauliflower-yness’.

Leeks – also roasted with smoky paprika, cumin, garlic and sage. Roasting really mellows the flavour and makes them meltingly soft.

How to make this easy and healthy plant based dinner

Start with the vegetables – break the cauliflower into florets and put into a bowl. Add the oil, thyme, onion granules and a good pinch each of salt and pepper and toss together until the cauliflower is well coated. Tip onto a large baking tray.

For the leek, cut in half across the diameter then slice the two pieces along the length exposing all the layers. Place onto the baking tray with the cauliflower, keeping the leeks cut side up. Mix together the oil, paprika, sage, cumin and salt and pepper then brush this over the leeks.

To make the rice pilaf put the stock and lemon juice into an ovenproof skillet, pan or baking dish then whisk in the spices. Add the chickpeas (reserve a few), rinsed rice and sultanas. Stir together then either put on an ovenproof lid or cover the pan/dish with foil.

Toss the reserved chickpeas with a little oil, garlic powder and onion granules and tip onto a small tray.

Roast everything for 20 minutes then add the cashews to the tray of roasting chickpeas. Cook everything for a further 10 minutes.

Remove everything from the oven and use tongs to hold the leeks to cut them into smaller segments. Stir the leek and cauliflower into the rice.

Top the rice with the toasted cashews and chickpeas and some shredded fresh basil, parsley or coriander.

Serve immediately straight from the pan or dish.

Cool any leftovers then store in the fridge – it makes a great leftovers lunch!

Baked Rice Pilaf Serving Suggestions!

This roasted cauliflower rice pilaf serves 2 generously as a main meal or 4 as a side.  Serve alongside:

• Falafel
• Garlic and herb naan bread
• Sweet potato and lentil curry
• Plant based katsu ‘chicken’ curry
• Sesame ginger crispy tofu

Variations for this roasted cauliflower rice pilaf

Take the spice level up a notch with a pinch of red pepper flakes.

For nut free use sunflower seeds or pumpkin seeds instead of the cashews. Toast them the same as for the cashew nuts.

Use chopped dried apricots or dried cranberries instead of the sultanas

Looking for even more easy vegan recipes? Try these:

Spicy Peanut Noodles

Vegan ‘Chicken’ Pot Pie

Spicy Hash Brown Bake

or I have a whole blog post full of easy vegan one pan recipes!

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