Vijs Cauliflower Rice Pilaf Food

VIJ'S CAULIFLOWER RICE PILAF

Steps:

• To prepare the rice: Wash rice twice in cold water. Soak rice in 3 cups of water for 15 to 20 minutes. Drain rice.
• In a medium pot with a lid, combine rice, 3 ¼ cups of water, butter and salt on high heat. As soon as the rice starts to boil vigorously, reduce the heat to low, cover and simmer for 18 to 20 minutes. Turn off the heat, but do not remove the lid. Allow rice to sit for about 5 minutes, then remove the lid and set aside.
• To prepare the cauliflower: In a separate frying pan or a wok, heat cumin seeds in oil on medium-high heat. Once seeds have sizzled for 30 to 45 seconds, reduce the heat to medium and add onions and cloves. Sauté the onion for 8 to 10 minutes or until brown. Add turmeric, jalapeño and salt, and sauté for another 2 minutes. Add cauliflower, stir well and stir-fry for 5 minutes. Reduce the heat to medium-low, cover and cook for another 5 to 8 minutes, until cauliflower is cooked but still firm and not too soft.
• Add cauliflower to rice and combine well. Add cilantro and stir with a large fork until the rice is completely yellow from the turmeric.

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.