Cauliflower Pilaf

[kirra]

Cauliflower Pilaf

Ingredients:

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

Preparation:

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.

Note:
If eating as main entree, this recipe serves 2.