About the Recipe
Let your Christmas dinner table sparkle with Alan Rosenthal’s baked cauliflower pilaf – it’s a real showstopper! Roasted to perfection, the cauliflower takes centre stage in this fragrant, spice-filled dish paired with fluffy baked rice and fresh herbs.
Served with a side of cool and creamy cucumber and mint raita, it’s a one-pot festive crowd-pleaser that’s so easy to make and super tasty. The whole family is sure to tuck into seconds! And your veggie guests will love that you made something special for them. 💚
Ingredients
1 large whole cauliflower, trimmed of all green leaves
2 red onions, finely sliced
300 g basmati rice
2 cups hot vegetable stock
25 g unsalted butter (I use plant-based butter)
50 g sultanas
25 g flaked almonds
4 tablespoons store-bought crispy fried onions
For the marinade
3 tablespoon olive oil
1 tablespoon finely grated fresh root ginger
1 tablespoon finely grated garlic
juice of ½ lemon
1 teaspoon ground cumin
2 teaspoon garam masala
¼ teaspoon chilli powder
½ teaspoon ground turmeric
2 tablespoons chopped mint
2 tablespoons chopped coriander, plus extra to garnish
Sea salt, to taste
For the cucumber raita
¾ cup plain yoghurt (I used plant-based yoghurt)
1⁄3 large cucumber, grated
2 tablespoons chopped mint
Preparation
Preheat the oven to 200°C
First, trim the stem of the cauliflower to allow it to stand steady when you come to place it in your deep pot.
In a medium-sized bowl, mix together all the marinade ingredients, along with 1½ a teaspoon salt. Rub some of the marinade into the gaps on the underside of the cauliflower, then place the cauliflower in your deep pot, right way up, and rub all but 1 tablespoon of the marinade over the surface. Add the onions to the remaining marinade and give them a good toss around, then arrange them in the pot around the cauliflower. Drizzle with olive oil. Transfer to the oven and cook, covered, for 45 minutes.
Meanwhile, make the cucumber raita by mixing together the yogurt, cucumber and mint in a bowl with a pinch or two of salt.
Rinse the rice in cold water, then drain. Using a large spoon, remove the cauliflower from the pot and transfer temporarily to a plate (don’t worry if it falls apart a little). Add the rice to the pot, followed by the stock, butter, sultanas and half a teaspoon salt. Mix well to combine with the onions.
Return the cauliflower to the pot, placing it gently in the centre. Pop the lid back on and return to the oven for another 25 minutes. Remove the lid and sprinkle with the almonds, then bake for a final 5 minutes, uncovered, to allow the almonds to turn a little golden.
Scatter with more fresh coriander and the crispy onions and serve with the raita on the side.
From Foolproof Veggie One-Pot by Alan Rosenthal