This is an excellent meal on its own, but also makes a great
accompaniment to spiced roast chook or lamb.
70 mlolive oil1small onion, thinly sliced1garlic clove, finely chopped170 gmwild rice750 ml(3 cups) chicken stock1cauliflower (about 900gm), stems trimmed, cut into small florets80 gmchilled butter, diced50 gmnatural almonds, coarsely chopped1 tbspSherry vinegarFinelygrated rind and juice of ½ lemon, or to tasteTo serve:chopped flat-leaf parsley and mint
Heat 30ml oil in a saucepan over medium-high heat, add onion and garlic and fry until tender (4-5 minutes). Add rice, stir to coat, then add stock and 200ml water. Season to taste and bring to the boil. Cover with a lid, reduce heat to low and cook until rice is tender and stock is absorbed (1-1¼ hours). Remove from heat and stand covered to steam for 15 minutes.
Meanwhile, preheat oven to 200C and toss cauliflower with remaining oil in a bowl and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until tender and golden (45-50 minutes).
Cook butter in a saucepan over high heat, swirling pan occasionally, until nut brown (4-5 minutes). Remove from heat and stir in almonds, vinegar, rind and juice.
Serve pilaf warm topped with cauliflower and herbs and drizzled with burnt butter.