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Roasted Cauliflower Rice Pilaf

Roasted Cauliflower Rice Pilaf

Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Quantity: 2-4 servings

Ingredients

Roast cauliflower ingredients:

  • 1 small cauliflower
  • 1 teaspoon oil
  • 1 teaspoon dried thyme
  • 1 teaspoon onion granules
  • salt and pepper

Roast leek ingredients:

  • 1 small leek
  • 1 teaspoon oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • 1 teaspoon ground cumin
  • salt and pepper

Pilaf ingredients:

  • 150g (3/4 cup) basmati rice – rinsed under cold water and drained
  • 350ml (1.5 cups) vegetable stock or broth
  • 30g (1/4 cup) sultanas
  • juice of 1 lemon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 400g can chickpeas – drained

Roast chickpeas ingredients:

  • 2 tablespoons reserved chickpeas
  • small drizzle of oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 30g (1/4 cup) cashew nuts

Optional to serve:

Chopped fresh herbs like basil, parsley or coriander

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  2. 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
  3. Toss together until the cauliflower is well coated. Tip onto a large baking tray
  4. Cut the leek 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
  5. Mix together the oil, paprika, sage, cumin and salt and pepper then brush this over the leeks
  6. To make the rice pilaf put the stock and lemon juice into an ovenproof skillet, pan or baking dish then whisk in the spices
  7. Reserve a couple of tablespoons of the drained chickpeas then add the rest to the pan along with the rice, sultanas and a good pinch each of salt and pepper
  8. Stir together then either put on an ovenproof lid or cover the pan/dish with foil
  9. Toss the reserved chickpeas with a little oil, garlic powder and onion granules and tip onto a small tray
  10. Roast everything for 20 minutes then add the cashews to the tray of roasting chickpeas. Cook everything for a further 10 minutes
  11. 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
  12. Top the rice with the toasted cashews and chickpeas and the shredded fresh herbs. Serve immediately straight from the pan or dish

Notes

  • Serves 2 generously as a main meal or 4 as a side
  • Cool any leftovers then store in the fridge - this roasted cauliflower rice pilaf makes a great leftovers lunch!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/roasted-cauliflower-rice-pilaf/