• 750cal
  • 20min


Roast Cauliflower Pilaf

How to Make It

Heat the oil in a frying pan over a medium heat and cook the onions for 5 minutes until soft. Stir in the curry paste and cook for a further minute.

Add the rice, cauliflower and chickpeas. Next, pour in the stock, cover and simmer for 15 minutes until the rice is tender and all of the liquid has been absorbed.

Stir in the almonds and serve.


  • 350g cauliflower florets
  • 400g tinned chickpeas, drained
  • 200g basmati rice
  • 500ml vegetable stock
  • 50g toasted almonds
  • 2 onions, sliced
  • 1 tbsp curry paste
  • 1 tbsp sunflower oil

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