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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.

By Emma Knowles
  • 20 mins preparation
  • 1 hr 30 mins cooking plus steaming
  • Serves 4 - 6
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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.


  • 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
  • Finely grated rind and juice of ½ lemon, or to taste
  • To serve: chopped flat-leaf parsley and mint


  • 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