Cauliflower Pilaf

Name: Cauliflower Pilaf
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters basmati rice; 2 heads cauliflower, cored (about 5 pounds total); 59 milliliters chopped cilantro; 118 milliliters dried currants; 1 teaspoon ground turmeric; 591 milliliters low-sodium chicken broth; 59 milliliters extra-virgin olive oil; 1 large onion, finely chopped; 1 teaspoons pimentón de la Vera (smoked Spanish paprika); 118 milliliters pine nuts; 8 servings Salt and freshly ground pepper; 3 Tbsps unsalted butter, melted

Cauliflower Pilaf might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains approximately 8g of protein, 18g of fat, and a total of 361 calories. It is a good option if you're following a gluten free and vegetarian diet. A mixture of chicken broth, pine nuts, ground turmeric, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat the oven to 42

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Oven

Separate one head of cauliflower into 2-inch florets and the other into 1-inch florets. On a large, rimmed baking sheet, toss the 1-inch florets with 3 tablespoons of the oil and season with salt and pepper. Roast the cauliflower for about 15 minutes, stirring occasionally, until golden in spots and tender.

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Salt And Pepper

Cauliflower

Cooking Oil

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Baking Sheet

Meanwhile, bring a pot of salted water to a boil.

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Water

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Pot

Add the 2-inch cauliflower florets and cook until tender, about 15 minutes.

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Cauliflower Florets

Drain and pat dry.

Spread the pine nuts in a pie plate and toast until golden, about 5 minutes.

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Pine Nuts

Spread

Toast

In a large, deep skillet, heat the remaining 1 tablespoon of olive oil.

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Olive Oil

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Frying Pan

Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.

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Onion

Add the turmeric and rice and stir to coat. Stir in the chicken broth and 1/2 teaspoon of salt and bring to a boil. Cover tightly and cook over low heat until the broth is absorbed and the rice is tender, about 20 minutes.

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Broth

Turmeric

Rice

Salt

Transfer the rice to a large bowl. Fold in the roasted cauliflower, toasted pine nuts, currants and cilantro. Spoon the rice into a 2 1/2- to 3-quart souffl dish and press lightly on the top. Arrange the boiled cauliflower florets on top.

Ingredients you will need

Cauliflower

Pine Nuts

Cilantro