HARISSA CAULIFLOWER PILAF
Evoke the Middle East with our veggie harissa cauliflower pilaf with a heady combination of fruit, nuts and spice. Cook it in the oven for lovely fluffy rice
Provided by Anna Glover
Categories Dinner, Main course, Side dish, Supper, Vegetable
Time 1h20m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 687 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 29 grams sugar, Fiber 11 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium
CONFETTI RICE PILAF
Make and share this Confetti Rice Pilaf recipe from Food.com.
Provided by Roxygirl in Colorado
Categories Long Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, heat the oil and saute onion for 3 minutes (until slightly soft).
- Turn up heat to high and add rice.
- Cook for about 3 minutes, stirring constantly.
- Reduce the heat to medium and add the carrot and zucchini and cook for another minute.
- Add the hot water or stock to rice and gently stir.
- Bring up to a boil.
- Cover and reduce heat to medium low.
- Simmer for about 20 minutes, until rice is tender and cooking liquid has been absorbed.
- Add the salt, pepper, parsley, and parmesan and serve immediately.
Nutrition Facts : Calories 232.6, Fat 5.5, SaturatedFat 1, Cholesterol 1.5, Sodium 429.9, Carbohydrate 40.7, Fiber 1.4, Sugar 1.6, Protein 4.5
CAULIFLOWER WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
- Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams
Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
CONFETTI CAULIFLOWER
Nice way to serve cauliflower, adds taste and colour to any plate. (substitute sharp cheddar if you wish)
Provided by Derf2440
Categories Cauliflower
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- spray a microwave safe casserole with veggie oil.
- Place cauliflower florets in casserole.
- Add water if needed.
- Chop all the peppers and green onion and sprinkle over the cauliflower.
- Sprinkle salt and cayenne over to taste.
- Mix a little to distribute everything evenly.
- Cover and microwave on high for about 4 minutes or until the cauliflower is tender crisp.
- (depends on how much cauliflower is used).
- If you do not have a turntable in the micro, you might want to stir once, halfway through.
- Remove from oven and sprinkle olives and cheese over top.
- Cover and microwave for 10 to 20 seconds or just until the cheese barely melts.
- Remove from oven and let stand covered for 5 minutes before serving.
- I cook this in the serving dish, it does not have a lid, so I cover it with plastic wrap, with just one tiny steam vent, cut in the centre.
- Don't want to loose too much cooking steam.
Nutrition Facts : Calories 111.8, Fat 4.3, SaturatedFat 2.3, Cholesterol 11, Sodium 274, Carbohydrate 12.4, Fiber 4.9, Sugar 5, Protein 8.4
CONFETTI BARLEY PILAF
This pilaf is both colorful and tasty," says Kris Erickson from Everett, Washington. "The slightly chewy texture of the barley, the tender vegetables and lively spices make it special enough for company. I love to cook and experiment in the kitchen-especially with grains and veggies."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes., Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.
Nutrition Facts :
EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS
A wonderful quick and easy one-pan vegan dinner for 2 made in no time! Cauliflower, tomatoes, and garbanzo beans are seasoned with garlic, lime, and cilantro.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
- Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
- Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 53.9 g, Fat 9.3 g, Fiber 13.9 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 1075.5 mg, Sugar 5.4 g
CAULIFLOWER-TOMATO CONFETTI PILAF
I used to make this often in the good old days when I was a plump pudding, lol:) Being a person who loves cauliflower, this one was always one of my favourite recipes for cauliflower pulao.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry rice in oil lightly and pressure cook.
- Side-by-side, boil the cauliflower flowerettes.
- Chop potatoes into small pieces and lightly fry in oil until light golden in colour.
- Heat oil in a pan.
- Add onions and saute until golden brown.
- Add the ginger and garlic pastes.
- Fry tomatoes alongwith turmeric powder and green chillies.
- Mix well.
- Add cauliflower flowerettes and greenpeas.
- Add the rice gradually.
- Mix carefully.
- Add the fried potatoes.
- Garnish with cilantro and serve hot!
Nutrition Facts : Calories 879.8, Fat 18.4, SaturatedFat 2.8, Sodium 73.9, Carbohydrate 162.1, Fiber 16, Sugar 15.2, Protein 20.6
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