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
Prep:20 mins
Serves 4
300g basmati rice1 red onion, finely sliced2 lemons, 1 juiced, 1 cut into wedges2 tsp sugar4 tbsp harissa1 garlic clove, crushed1 tbsp olive oil1 large or 2 medium cauliflower, broken into large florets, stalk chopped, large leaves roughly choppedpinch of saffron2 bay leaves700ml hot vegan vegetable stock100g sultanas100g flaked almonds, toasted until golden brown½ small bunch of dill, chopped, plus extra to serve400g can chickpeas, drained and rinsed50g pomegranate seeds (optional)
STEP 1Wash the rice really well, then leave to soak in cold water for 1 hr. Put the onion in a small bowl and toss with the lemon juice, the sugar and a pinch of salt. Leave to pickle while you make the pilaf.STEP 2Heat the oven to 200C/180C fan/gas 6. Whisk 2 tbsp harissa, the garlic and oil in a large bowl, then add the cauliflower and toss to coat in the sauce. Season, then tip into a roasting tin and roast for 30 mins until tender and golden.STEP 3Meanwhile, mix the saffron, bay leaves, stock and 2 tbsp harissa in a pan over a very low heat to keep warm while the cauli roasts.STEP 4Remove the cauli from the oven, tip into a dish and squeeze over the juice from one of the lemon wedges. Drain the rice and tip into the roasting tin. Pour over the infused stock, and mix well. Stir in the sultanas, half the almonds, the dill, chickpeas, and half the cauliflower. Cover the tin with a double layer of foil, sealing well, then bake for 30 mins until the rice is tender and stock is absorbed.STEP 5Fluff up the rice with a fork, then fold in the remaining cauliflower (this creates a contrast of cauli textures). Scatter over the extra dill, the remaining almonds, the pomegranate seeds, if using, the pickled red onions and remaining lemon wedges to squeeze over.
