This was inspired by a recipe I saw on BBC Eat Well for Less. I must admit, I hadn’t jumped on the cauliflower rice trend until now – it really is delicious!
Prep Time8 minutesmins
Cook Time20 minutesmins
Course: dinner, lunch, maincourse
Cuisine: glutenfree, Vegan, Vegetarian
Keyword: easydinner, easylunch, simplerecipes
Servings: 4people
Ingredients
For the pickled onions
1red onion finely sliced
2tbsp lemon juice
For the pilau
Oil
1onionpeeled and diced
2garlic cloves peeled and minced
1tbspground cumin
1tbspground coriander
1 tbspgaram masala
1cauliflower coarsely grated
2sweet peppersdeseeded and finely diced
2carrots grated
100gfrozen peasdefrosted
1vegetable stock cube
1bay leaf
400gtinned green lentils drained
200gsmoked tofucut into cubes
Salt
Pepper
2tbspparsley roughly chopped
4tbsp greek yogurt
Instructions
Put the onion slices and lemon juice in a bowl and set aside
Heat some oil in a pan and add the diced onion; cook for 5-8 minutes until completely softened
Add the garlic, cumin, coriander and garam masala and cook for 1 minute before stirring in the grated cauliflower
Add the peppers; stir; cook for 2 minutes
Stir in the grated carrot
Crumble the stock cube into the pan; add 500ml of boiling water and the bay leaf
Stir well; bring to the boil, then reduce the heat and simmer for 4 minutes
Stir in the peas and drained lentils and gently cook for another 4 minutes
Meanwhile, heat some oil in another pan and gently fry the smoked tofu until browned on all sides
Taste and season the pilau and stir through the parsley
Once served finish each plate with a dollop of yogurt and some of the pickled onions and tofu cubes
Notes
Note: I use my food processor to grate the carrot and cauliflower (and don't forget the stalks - they can go in as well!)