Curried Cauliflower Pilaf

Val and I wanted to do something special with the cauliflower in our CSA box and decided a curried pilaf would be divine. This is a sumptuous side dish as is but could become a vegan main with the addition of either peas, chickpeas, edamame, or lentils to combine the amino acids and form a complete protein. This recipe is vegan and gluten-free.

PRINT Curried Cauliflower Pilaf Recipe from MS Word

Curried Cauliflower Pilaf

Yield: 6 generous servings

2 cups brown basmati rice cooked (in a rice steamer: 2 cups rice, 5 cups water, salt)
1 cauliflower, sliced thin and chopped
1 bunch chopped fresh cilantro chopped
1 white or yellow onion diced
½ cup matchstick carrots
1 red bell pepper diced
2 jalapeno peppers diced
3 tablespoons olive oil
6 cloves chopped garlic
2 teaspoons ground cumin
1 -1/2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon cardamom
½ teaspoon black mustard seed (optional)
1/8 teaspoon ground cloves

Sauté onion, garlic and spices till onions are semi opaque. Mix in cauliflower, carrots and peppers. Cover and reduce heat till cauliflower is tender. Stir mixture into cooked basmati rice and add chopped cilantro. Serve.

© 2012 Valerie Bradley


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