Spiced whole cauliflower with pilaf

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian


By James Knappett
From Saturday Kitchen

Ingredients

For the pickle

  • 200g/7oz rice wine vinegar
  • 200g/7oz white caster sugar
  • 5g/¼oz salt
  • 3 long red chillies, thinly sliced

For the pilaf

  • 3 tbsp unsalted butter
  • 1 banana shallot (or 1 small onion), finely chopped
  • 280g/10oz long grain rice
  • 530ml/19fl oz vegetable or chicken stock
  • 40g/1½oz sultanas
  • 1 tbsp orange zest
  • 1 small stick cinnamon
  • 1¼ tsp salt
  • ¼ tsp freshly ground black pepper

For the cauliflower

  • 50ml/2fl oz grape seed oil
  • 1 medium cauliflower, leaves removed
  • 250g/9oz unsalted butter
  • 20g/¾oz Goan curry powder
  • 70g/2½oz toasted peanuts, roughly chopped
  • 1 acidic, green apple, such as Granny Smith, peeled and diced
  • 1 bunch coriander, leaves picked, stalks chopped
  • 180g/6¼oz plain yogurt
  • 320g/11½oz mango chutney