Cauliflower Rice Pilaf
Cauliflower is an extremely healthy vegetable which is a significant source of nutrients. It is a great source of antioxidants. It is low in calories with only 25 calories per cup, so it’s weight loss friendly and incredibly easy to add to your diet. Now, we are sharing with you a recipe of Cauliflower Rice Pilaf.
Ingredients
50 g Parmesan cheese, crust removed and cut into cubes (3 cm) (optional)
40 g shelled pistachios
40 g pine nuts
40 g slivered almonds
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground ginger
½ tsp ground coriander
½ tsp ground turmeric
700 – 750 g cauliflower, broken into florets (3 cm)
2 garlic cloves
4 spring onions/shallots, trimmed and cut into quarters
8 sprigs fresh flat-leaf parsley, leaves only
8 sprigs fresh coriander, leaves only
200 g fresh mushrooms, cut into slices
30 g white wine
500 g water
300 g sweet potato, cut into pieces (1-2 cm)
50 g currants
80 g fresh baby spinach leaves, roughly chopped
12 dried apricots, cut into thin strips
½ tsp sea salt, to taste
½ tsp ground black pepper, to taste
Steps
- Place Parmesan cheese (optional) into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
- Place pistachios, pine nuts, almonds) and spices into mixing bowl and dry roast 5 min/Varoma/speed 1. Transfer into a bowl and set aside.
- Place cauliflower florets into mixing bowl and chop 2-3 sec/reverse/speed 5. Mix cauliflower with aid of spatula and repeat chopping, if necessary until an evenly chopped consistency is achieved. Transfer chopped cauliflower into Varoma dish and set aside.
- Place garlic, spring onions/shallots, parsley leaves and coriander leaves into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Add sliced mushrooms and wine and combine 10 sec/reverse/speed 1. Pour mushroom mixture over cauliflower in Varoma.
- Place water into mixing bowl. Insert simmering basket, then weigh sweet potato (about 1cm in size) into it.
- Place Varoma into position, then steam 15-18 min/Varoma/speed 2, or until sweet potato is cooked. Remove Varoma, then remove simmering basket with aid of spatula and set vegetables aside to cool and drain for 5 minutes.
- Place a large serving bowl onto mixing bowl lid, then weigh currants and baby spinach into it.
- Add dried apricots, reserved spice-nut mixture, cooled cauliflower-mushroom mixture and cooled sweet potato to serving bowl. Season to taste, then stir through remaining parsley and coriander leaves with spatula.
- Serve immediately topped with reserved Parmesan cheese (optional) or cover and place in refrigerator until use.
