Roast cauliflower & hazelnut pilaf

By Hester

Ingredients

• 2 tbsp sunflower oil
• 1 onion , chopped
• 2 garlic cloves , crushed
• 5 cm piece ginger , grated
• 2 tbsp garam masala
• 300 g brown basmati rice
• 700 ml hot vegetable stock
• 3 curry leaves
• 250 g cauliflower , broken into florets
• 2 tbsp medium curry powder
• handful coriander , chopped
• 100 g toasted hazelnuts , chopped
• 150 ml pot natural yogurt , to serve

Details

Adapted from bbcgoodfood.com

Preparation

Step 1

1.Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp of the oil in a large pan, add the onion and cook for 5 mins until golden. Add the garlic, ginger, garam masala and rice, and cook for a few more mins. Add the stock and curry leaves, and season. Bring to the boil, then reduce heat to low. Cover and simmer for 40 mins.
2. Toss the cauliflower in the curry powder and remaining oil, season and put on a baking sheet. Roast in the oven for 40 mins until tender.
3. Remove the rice pan from the heat and leave for 5 mins, then gently stir through the roasted cauliflower, coriander and toasted hazelnuts. Serve with natural yogurt.