Cauliflower Chickpea Pilaf Food

CAULIFLOWER & CASHEW PILAF WITH CHICKPEA CURRY

Steps:

• Heat the oil in a large pan, add the onion and fry until lightly coloured. Add the cashews and fry until golden. Stir in the rice until coated in the oil. Add the cauliflower and 600ml water, season, then bring to the boil. Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
• Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 mins. Spoon the rice into 4 shallow bowls and spoon the curry on the side. Scatter over the coriander and serve.

HARISSA CAULIFLOWER PILAF

Steps:

• 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.
• 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.
• 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.
• Remove the cauli from the oven, tip into a dish and squeeze over the juice from one of the lemon wedges. Drain the rice and tip into the roasting tin. Pour over the infused stock, and mix well. Stir in the sultanas, half the almonds, the dill, chickpeas, and half the cauliflower. Cover the tin with a double layer of foil, sealing well, then bake for 30 mins until the rice is tender and stock is absorbed.
• Fluff up the rice with a fork, then fold in the remaining cauliflower (this creates a contrast of cauli textures). Scatter over the extra dill, the remaining almonds, the pomegranate seeds, if using, the pickled red onions and remaining lemon wedges to squeeze over.

CAULIFLOWER & CHICKPEA PILAF

Steps:

• Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.
• Pour in the stock 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.

CHICKPEA-QUINOA PILAF (VEGAN)

Steps:

• In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
• Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
• Add the quinoa and saute for 2 minutes.
• Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
• Fluff with a fork and serve.

CAULIFLOWER & CASHEW PILAF W/CHICKPEA CURRY

Steps:

• Heat the oil in a large pan, add the onion and fry until lightly coloured.
• Add the cashews and fry until golden.
• Stir in the rice until coated in the oil.
• Add the cauliflower and 2-1/2 cups water, season, then bring to the boil.
• Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
• .Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 minutes
• Spoon the rice into 4 shallow bowls and spoon the curry on the side.
• Scatter over the coriander leaves and serve.
• E N J O Y!

CAULIFLOWER & CHICKPEA CASSEROLE

Steps:

• Preheat oven to 325. Cook veggies until nearly tender, either in the microwave or on the stovetop.
• While veggies are cooking, heat olive oil in a large skillet. Add garlic, onion, salt and pepper, and chickpeas. Saute over medium heat until onions are softened.
• In a large mixing bowl, combine all ingredients, including sauteed chickpeas.
• Spray a 9x13 baking dish with nonstick spray, and pour in veggie mixture.
• Cover and bake for 20 minutes; uncover and bake 5 minutes more.