Spiced Roasted Cauliflower Pilaf
with Peas and Flaked Almonds
This delicious Spiced Roasted Cauliflower Pilaf has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Recipe Update:
Due to quality issues with green beans, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300
Cauliflower Florets
1
North Indian Style Spice Mix
150
Basmati Rice
2
Garlic Clove
120
Peas
50
Korma Curry Paste
(Contains Mustard)
10
Vegetable Stock Paste
(Contains Celery)
30
Onion Marmalade
75
Greek Style Natural Yoghurt
(Contains Milk)
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Halve any large cauliflower florets. Pop the cauliflower onto a large baking tray.
c) Drizzle with oil, sprinkle over the North Indian style spice mix, salt and pepper, then toss to coat. Spread them out in a single layer.
d) When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
b) Peel and grate the garlic (or use a garlic press).
a) When there are 2 mins left, add the peas to the rice and boil for the remaining time.
b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Add the garlic and korma paste. Stir-fry for 30 secs.
c) Add the veg stock paste, onion marmalade and water for the sauce (see pantry for amount). Bring to the boil and cook until thickened, 1-2 mins.
a) Stir the cooked rice and peas into the korma mixture.
b) Add a splash of water if needed
c) Taste and season with salt and pepper if needed.
a) Share the Indian inspired pilaf between your bowls.
b) Top with the spiced roasted cauliflower.
c) Finish with a dollop of yoghurt and a sprinkling of the flaked almonds.
Enjoy!
