Description
An earthy, nutty, decadent pilaf, without the guilt.
Ingredients
Scale
- 2 tbsp olive oil
- 1 leek (2 wild onions) thinly sliced
- 1 garlic cloves sliced
- 1 tsp. cumin
- 1 tsp. curry powder
- ½ head large cauliflower (grated in a food processor)
- pinch of salt
- ½ cup (12dl) vegetable broth
- 5 radishes thinly sliced
- ½ cup (75g) sweet peas
- handful cilantro
- handful roasted almonds
- 1 tsp miso
- 1 tsp grainy mustard
- 1 tsp maple syrup
- 1 tsp rice vinegar
Instructions
- In a food processor, chop cauliflower florets into even smal pieces. It should resemble “rice”.
- In a large sauté pan over medium heat, heat 1 tbsp. olive oil.
- Add leeks (or onions) and garlic. Sauté for 5 minutes.
- Add cumin and curry, then toast for a minute.
- Add cauliflower. Toast for another minute.
- Add vegetable broth and cover. Lower heat to low and cook for 5-7 minutes.
- While cauliflower is cooking, make vinaigrette by combining remaining olive oil, miso, grainy mustard, rice vinegar and maple syrup in a large bowl.
- Add sliced radishes and peas to bowl.
- Once cauliflower is cooked, transfer to bowl with vinaigrette, peas and radishes.
- Add cilantro and almonds. Mix until well incorporated.
- Serve either hot, or room temperature.
Notes
If eating as main entree, this recipe serves 2.
- Prep Time: 15 mins
- Cook Time: 15 mins