I always forget about Pilafs and that is a silly thing because they could not be a simpler, quicker and tastier one-pot dish. The onions are an important part of this dish to make sure you take care of them. As I was eating my pilaf, I couldn’t help noticing how similar it was to a salad I featured on this blog about a year ago – Saffron Basmati Rice Salad with Lentils, Roasted Cauliflower and Crispy Fried Onions. Just shows it is delicious either hot or cold. A recipe for all seasons.
Cauliflower and Chickpea Pilaf
1 tbsp sunflower oil
2 large onions
1 tbsp curry powder
1 tbsp ground cumin
200g basmati rice
350g cauliflower florets
400g can chickpeas, rinsed and drained
500ml vegetable stock
50g toasted flaked almonds
handful of freshly chopped coriander
Heat the oil in a large, non-stick pan and add the onions. Cook over a very low heat for 10 -15 mins until starting to turn golden. Stir in the curry powder and cumin and cook for 1 min more. Add the rice, cauliflower and chickpeas, stirring to coat.
Pour in the stock and a teaspoon of salt 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.