Quick Cauliflower & Chickpea Pilaf
Recipe: #32972
July 19, 2019
Categories: Beans, Chickpeas/Garbanzo, Rice, White Rice, Cauliflower, Potluck, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Frozen Vegetables, Kosher Dairy, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (371.3 g)
- Calories 270.3
- Total Fat - 14.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 2.1 mg
- Sodium - 67.7 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 8.8 g
- Sugars - 11 g
- Protein - 11.7 g
- Calcium - 147.4 mg
- Iron - 3 mg
- Vitamin C - 99.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place cauliflower in a large bowl and add combined curry power and 2 tablespoon of the oil and toss well to coat.
Step 2
Transfer to an oven tray lined with baking paper and cook in a very hot oven (220C) for about 15 minutes or until tender.
Step 3
Meanwhile, heat rice according to packet directions.
Step 4
Heat remaining oil in a large, deep frying pan, over a medium heat and add onion and cook, stirring occasionally until soft and then add rice, chickpeas, frozen vegetables and cauliflower and cook stirring occasionally, for about 2 to 3 minutes, or until vegetables are tender and then stir in currants and season with salt and pepper.
Step 5
To make minty yoghurt, combine yoghurt and mint in a small bowl and mix well and serve pilaf with minty yoghurt and garnish with mint.
Step 6
TIP - try dried cranberries instead of currants.
Tips
No special items needed.