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🍽️ Cauliflower Rice Pilaf

400 kcal · 30 min · 4 servings

Ingredients

• 600 g small cauliflower (1 small cauliflower)
• 2 onions
• 3 garlic cloves
• 2 tbsp oil
• 6 cardamom pods
• 1 tsp coriander seeds
• 4 cloves
• 125 g basmati brown rice
• 0.5 tsp chili powder
• 0.5 tsp turmeric
• 0.5 tsp cumin
• 100 ml coconut milk (9 % fat)
• 400 ml classic vegetable broth
• salt
• pepper
• 8 sprigs coriander

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Break the cauliflower into small florets.
3. 3. Peel the onions.
4. 4. Peel the garlic clove.
5. 5. Dice the onions finely.
6. 6. Dice the garlic finely.
7. 7. Heat the oil in a heavy, ovenproof pot.
8. 8. Add cardamom, coriander, and cloves to the hot oil.
9. 9. Sauté the spices while stirring for 2 minutes over medium heat.
10. 10. Add the onions and garlic to the pot.
11. 11. Sauté the vegetables for another 3 minutes while stirring.
12. 12. Add the rice to the pot.
13. 13. Add chili powder to the pot.
14. 14. Add turmeric to the pot.
15. 15. Add cumin to the pot.
16. 16. Sauté the spices and rice for 30 seconds.
17. 17. Add the cauliflower florets to the rice.
18. 18. Add the coconut milk to the pot.
19. 19. Mix everything gently.
20. 20. Add enough broth to just cover the rice and cauliflower.
21. 21. Bring the mixture to a brief boil.
22. 22. Cover the pot.
23. 23. Place the pot in the preheated oven.
24. 24. Cook the rice and vegetables at 180 °C (convection 160 °C, gas: setting 2–3) for about 35 minutes.
25. 25. Season the pilaf with salt and pepper.
26. 26. Rinse the coriander leaves.
27. 27. Shake the coriander leaves dry.
28. 28. Pick the coriander leaves off the stems.
29. 29. Garnish the pilaf with the coriander.
30. 30. Serve the pilaf.

Nutrition per serving

• kcal: 400
• Protein: 10 g · Fett/Fat: 16 g · Carbs: 53 g