• Save to your scrapbook
  • Save to your scrapbook

    Lentil and Cauliflower Pilaff

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      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


      The recipe will be added to your scrapbook

    Lentil and Cauliflower Pilaff

    Pilaff is a classic rice-based dish from the East. It is always started by browning the rice in butter or oil before cooking it in stock.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    • 2 tsp sunflower oil
    • 1 onion, finely chopped
    • 2 vegetable stock cubes
    • 350g Waitrose Basmati Rice
    • 1 cauliflower, cut into small florets
    • 2 tbsp Veeraswamy Hot Madras Curry Paste
    • 410g can Waitrose Lentils, drained and rinsed
    • Freshly ground black pepper


    1. Heat the oil in a large pan and gently fry the onion for 5 minutes, until softened. In a large jug, make up the stock by dissolving the stock cubes in 1 litre boiling water.
    2. Add the rice and cauliflower florets to the pan and cook for a further 1-2 minutes.
    3. Stir in the curry paste and lentils then add the hot stock. Bring to the boil, cover and simmer gently for 15 minutes, or until the rice and cauliflower are tender.
    4. Season with pepper to taste, garnish with some fresh mint leaves and serve with a crisp salad.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If you prefer your rice to have a looser consistency and the grains to separate, rinse the rice thoroughly under cold, running water before cooking. This will remove the starch.


    Average user rating

    4 stars