Harissa cauliflower pilaf
With its heady combination of fruit, nuts and spice, this veggie winter warmer evokes the Middle East. Cooking a pilaf in the oven rather than on the hob ensures even heat throughout, so you get really fluffy rice.
SERVES 4 PREP 20 mins plus 1 hr soaking COOK 1 hr EASY V
- 300g basmati rice
- 1 red onion, finely sliced
- 2 lemons,
- 1 juiced,
- 1 cut into wedges
- 2 tsp sugar
- 4 tbsp harissa
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 1 large or 2 medium cauliflower, broken into large florets, stalk chopped, large leaves roughly chopped
- pinch of saffron
- 2 bay leaves
- 700ml hot vegan vegetable stock
- 100g sultanas
- 100g flaked almonds, toasted until golden brown
- 1/2 small bunch of dill, chopped, plus extra to serve
- 400g can chickpeas, drained and rinsed
- 50g pomegranate seeds (optional)
1 Wash the rice really well, then leave to soak in cold water for 1 hr. Put the onion in a small bowl and toss with the lemon juice, the sugar and a pinch of salt. Leave to pickle while you make the pilaf.
2 Heat the oven to 200C/180C fan/ gas 6. Whisk 2 tbsp harissa, the garlic and oil in a large bowl, then add the cauliflower and toss to coat in the sauce. Season, then tip into a roasting tin and roast for 30 mins until tender and golden.
3 Meanwhile, mix the saffron, bay leaves, stock and 2 tbsp harissa in a pan over a very low heat to keep warm while the cauli roasts.
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