Your all-in-one comfort
BBC Good Food ME|March 2020
Tempting traybakes are easy to prepare and ideal for entertaining – serve from oven to table and let everyone dig in
Your all-in-one comfort

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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