Wild rice pilaf with cauliflower, burnt butter and almonds

An excellent meal on its own, this pilaf also makes a great accompaniment to spiced roast chook or lamb.
Wild rice pilaf with cauliflower, burnt butter and almondsChris Court
4 - 6
1H 30M
1H 50M

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.



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


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