whole roast cauliflower and nut pilaf

Updated at: Fri, 15 Dec 2023 19:38:19 GMT

Step 1

Heat the oven to 200C (180C fan)/390F/gas 6. In a small bowl, mix the cumin, chilli powder, half a teaspoon of salt and two tablespoons of oil until you have a smooth paste.

Step 2

Cut the base of the core off the cauliflower, so it stands flat. Rub the whole cauliflower all over with the spice paste, then put it in a high-sided or lipped baking tray. Pour 100ml warm water around the cauliflower, roast for an hour, until golden on top and tender inside (check by prodding with a skewer or cake tester), then remove and set aside.

Step 3

While the cauliflower is roasting, wash the rice really well in a sieve, until the water runs clear, then put in a bowl, pour over warm water to cover and leave to soak until needed.

Step 4

Put four tablespoons of oil in a large saucepan with a tight-fitting lid, turn on the heat to medium, then saute the onions with a teaspoon of salt, stirring occasionally, for 12 minutes, until soft and dark.

Step 5

Add the spices, cook for a minute, then add the nuts and stir to coat. Drain the rice well, then add to the onions, give everything one more stir to distribute the nuts and onions through the rice, then add 450ml just-boiled water and clap on the lid. Bring to a boil, cook for a couple of minutes, then turn down to the lowest heat and cook for 12 minutes. Take off the heat and leave to steam and settle for 10 minutes – do not lift the lid.

Step 6

While the rice settles, make the tahini sauce. Put everything in a jam jar or similar, add four tablespoons of cold water, then shake like a person possessed until you have an emulsified sauce: it should be like double cream and pourable; if it is too thick, add a smidge more water; too thin, more tahini paste. Check the seasoning and adjust the salt and lemon juice as necessary.

Step 7

To serve, stir the chopped herbs through the rice, then tip out on to your best platter and top with the cauliflower head. Pour the tahini sauce into a pretty jug. Stick a sharp knife in the cauliflower and encourage guests to help themselves to rice, a wedge of cauliflower and a healthy pouring of tahini sauce.

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