zoom Roasted butternut and cauliflower pilaf
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    Roasted butternut and cauliflower pilaf

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    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


    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


    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.

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    This recipe appeared in Waitrose Health, Autumn 2018 issue


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