zoom Roasted butternut and cauliflower pilaf
  • Save to your scrapbook
  • Save to your scrapbook

    Roasted butternut and cauliflower pilaf

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roasted butternut and cauliflower pilaf

    • Vegan
    • Gluten Free
    • Preparation time: 15 minutes, plus resting
    • Cooking time: 40 minutes
    • Total time: 55 minutes, plus resting

    Serves: 4

    Ingredients

    1 small cauliflower (about 500g), cut into small florets
    350g pack diced butternut and sweet potato
    2 tbsp rapeseed or olive oil
    1 onion, sliced
    2 garlic cloves, chopped
    200g brown basmati rice, rinsed
    1 tbsp Cooks’ Ingredients ras el hanout
    400g can essential chick peas, drained and rinsed
    125g pack pomegranate seeds
    2 tsp Cooks’ Ingredients dukkah
    handful coriander leaves

    Method

    1. Preheat the oven to 200°C, gas mark 6. Put the cauliflower, butternut and sweet potato and 1 tbsp of the oil on a baking tray and toss to coat. Cover with foil and roast for 20 minutes, then uncover and roast for a further 20 minutes, until very tender and lightly browned.

    2. Meanwhile, heat the remaining 1 tbsp of oil in a saucepan, add the onion and garlic and cook for 5 minutes. Add the rice and ras el hanout and cook for a minute; stir in 500ml hot water and bring to the boil. Cover and cook for 10 minutes, then add the chick peas; cover and cook for a further 10-15 minutes until the rice is tender and the water has been absorbed.

    3. Combine the rice and roasted vegetables and transfer to a large serving platter. Leave to sit for 5 minutes, then scatter with the pomegranate seeds, dukkah and coriander to serve.

    Your recipe note

    Edit your recipe note

    This recipe appeared in Waitrose Health, Autumn 2018 issue

    Comments

    Average user rating

    5 stars

    Glossary