A cauliflower lover’s delight, this hearty pilaf doubles-down on nutty flavours and textures with burnt butter, wild rice and toasted almonds. Perfect for barbecues, picnics and desk lunches.
Ingredients
Method
1.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.
2.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).
3.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.
4.Serve pilaf warm topped with cauliflower and herbs and drizzled with burnt butter.
Drink Suggestion: Orange skin-contact wine.
Drink suggestion by Max Allen
Notes