- 2 onions
- 3 cloves of garlic
- 2 tbsp oil
- 6 1001 Organic Cardamom Pods
- 1 tsp coriander seeds
- 4 1001 Organic Pemba Cloves
- 125g whole grain basmati rice
- ½ tsp each chilli powder / turmeric / cumin
- 100 ml coconut milk
- 400 ml classic vegetable stock
- Salt
- 1001 Organic Black Pepper
- 8 stalks coriander
Steps:
Clean the cauliflower, cut into small florets and wash. Peel and chop the onion and garlic. Heat the oil in a heavy, ovenproof pan (or other suitable container with a lid). Stir in our cardamom, coriander and cloves and sauté over a medium heat for 2 minutes. Add the onions and garlic and stir-fry for a further 3 minutes.
Add the rice, chilli powder, turmeric and cumin and sauté for 30 seconds. Add the cauliflower florets to the rice. Add the coconut milk and mix well. Pour in enough stock to just cover the rice and cauliflower and bring to the boil. Cover the pan and place in the preheated oven; cook the rice and vegetables at 180°C (fan 160°C, gas 2-3) for about 35 minutes (alternatively, cover and simmer on a low heat for 20-25 minutes).
Season the cauliflower and rice pilaw again with salt and pepper. Rinse the coriander, shake dry and remove the leaves. Serve the cauliflower and rice pilaf with the coriander.
Spice:
