Cauliflower, Pea and Cashew Pilaf (6)

A recipe from Stevie Parle.

Cauliflower, Pea and Cashew Pilaf (6)
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Cauliflower, Pea and Cashew Pilaf (6)
Print Recipe
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Tip the cashews onto a baking tray and toast in the oven for 6-8 minutes until golden, cool slightly then chop roughly.
  2. In a large saucepan, fry the onions in the butter, very slowly, for about 10 minutes. Add half the cashews and some seasoning. Fry gently for another 5 minutes or until the onions are soft and golden.
  3. Break the cauliflower into florets, keeping the small tender leaves attached.
  4. Turn up the heat under the onions and add the cauliflower. When it is coated in the onions, add the rice, 2 teaspoons salt and the spices and fry until sizzling. Cover with 750ml boiling water, bring to the boil and stir to break up any clumps of rice.
  5. Cover the rice with a piece of baking paper and the lid, then reduce the heat to a lower setting and cook for 10 minutes.
  6. Remove the lid and paper and stir in the peas. Replace the lid and leave the pilaf undisturbed for 5 minutes, off the heat.
  7. Crush the garlic with a little salt and mix it into the yogurt. When the pilaf has rested, remove the lid and fluff it up with a fork. Add the herbs, and the reserved cashews and serve with the yogurt and pomegranate seeds.
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