Can be eaten alone or with grilled sausages, fish, meat.
Judith’s Cauliflower Pilaf
Ingredients
- 60 g butter melted in large frypan (with lid) over low heat
- 1 tbsp curry powder
- lemon rind
- ½ tbsp ground cumin
- ½ tbsp ground coriander
- 2 tbsp minced garlic
- 2 tbsp grated ginger
- pinch of cinnamon
- 1 cup basmati rice
- 1 medium onion diced
- cauliflower
- stock
- ½ cup frozen or fresh peas
Instructions
- add butter melted in large frypan (with lid) over low heat
- add curry powder, lemon rind, ground cumin, ground coriander, minced garlic, grated ginger, pinch of cinnamon
- Stir and heat gently for 2mins
- add basmati rice, onion
- Cook over low heat for 2 mins
- Add flowerettes or half small cauliflower
- Toss gently
- Add stock
- Put lid on pan. Cook over very low heat for about 20mins
- add peas
- Cook for three minutes
- Replace lid. When stock has been absorbed, toss rice gently. Replace lid and let rice steep for 5 minutes. This prevents rice sticking to pan and clumping together