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Harissa cauliflower pilaf

By BBC Good Food

Harissa cauliflower pilaf

Prep:20minCook:1h

Evoke the Middle East with our veggie harissa cauliflower pilaf with a heady combination of fruit, nuts and spice. Cook it in the oven for lovely fluffy rice

Updated at: Fri, 06 Dec 2024 08:50:14 GMT

Nutrition balance score

Great

Glycemic Index

50

Low

Glycemic Load

59

High

Nutrition per serving

Calories692.7 kcal (35%)

Total Fat19.4 g (28%)

Carbs115 g (44%)

Sugars26.6 g (30%)

Protein19.3 g (39%)

Sodium938.9 mg (47%)

Fiber15.4 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gbasmati rice

1 juiced, 1 cut into wedges

4 Tbspharissa

1 Tbspolive oil

large, broken into large florets, stalk chopped, large leaves roughly chopped

700mlvegan vegetable stock

100gsultanas

100gflaked almonds

toasted until golden brown

0.5 bunchdill

chopped, plus extra to serve

400gcan chickpeas

drained and rinsed

50gpomegranate seeds

Instructions

View on BBC Good Food

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Notes

6 liked

2 disliked

Delicious

Easy

Go-to

Moist

Spicy

Andreea Godfrey-Cass· last year

Not bad, needs the fresh dill and pomegranate seeds to bring a pop. A little sweet

SuzBo5· last year

I use brown basmati and have not had much success roasting with it so boiled the rice in the stock mix. Added the rice and other ingredients after cauliflower roasted for 30 mins but just gave it 10 minutes more. Also used a chilli harissa which gave a lot of heat.

I use brown basmati and have not had much success roasting with it so boiled the rice in the stock mix. Added the rice and other ingredients after cauliflower roasted for 30 mins but just gave it 10 minutes more. Also used a chilli harissa which gave a lot of heat.

Alister Esam· last year

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