Served with grilled veggies or a dhal this is a great main or side depending on
your mood. I love any recipe where it all cooks in the one pan then gets topped
with freshness from the farm (thankyou Streamside organics). Should be said,
the yellow in this is quite a lot, thankyou Turmeric and curry powder, but I say
if you’re gonna go there, then lets really GO there- cauliflower LOVES spice.
Grab a big spoon and serve this with Indian chutneys, raita and garlic naan
breads for a FEAST for the whole fam to enjoy.
Turmeric cauliflower pilaf:
Serves 4-6
Prep 10 cooking 20
1 Streamside organics cauliflower, separated into florets
2tbsp mustard oil
1 1/2 Tbsp curry powder
1tsp salt flakes
2tbsp vegetable oil
2 small Streamside organics red onions, finely chopped
1 Streamside organics bullhorn capsicum, thinly sliced
1tbs cumin seeds
1tsp turmeric
2 garlic cloves, finely chopped
1 1/2 cups basmati rice
2tbs sultanas, chopped
¼ cup toasted nuts, I used almonds
Handful of Streamside organics English spinach, steams removed, and leaves torn
Juice of ½ a lemon
Coriander to serve
1. In a bowl toss cauliflower with mustard oil, curry powder and salt. Set aside
until required.
2. Heat vegetable oil in a wide deep sided saucepan over medium heat. Add
onion, capsicum and spiced and cook for 3-4 minutes or until softened. Add
garlic and cook for 1 minute or until aromatic. Add rice and stir to coat each
grain in oil. Add marinated cauliflower and 2 cups water, increase heat to high
and bring to the boil. Cover and reduce to low and cook for 12 minutes or until
rice is cooked through. Add sultanas, almonds and spinach and leave covered
for 5 minutes to warm though.
3. Stir through juice and scatter with coriander to serve.