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Wild rice pilaf with cauliflower, burnt butter and almonds

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.

By Emma Knowles
  • Serves 4 - 6
  • 20 mins preparation
  • 1 hr 30 mins cooking plus steaming
Wild rice pilaf with cauliflower, burnt butter and almonds
Wild rice pilaf with cauliflower, burnt butter and almonds

This is an excellent meal on its own, but also makes a great accompaniment to spiced roast chook or lamb.


  • 70 ml olive oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 170 gm wild rice
  • 750 ml (3 cups) chicken stock
  • 1 cauliflower (about 900gm), stems trimmed, cut into small florets
  • 80 gm chilled butter, diced
  • 50 gm natural almonds, coarsely chopped
  • 1 tbsp Sherry vinegar


  • 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