Harissa roasted Cauliflower pilaf with roast cabbage wedges

Spice up your evening meal with this comforting dish that’s full of flavours from the Middle East

Prep | 10 mins

Cook | 50 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Vegan | Dairy-Free | Refined Sugar Free

INGREDIENTS

Red Onion Pickle:

1 red onion, finely sliced

1 lemon, juice of

2tsp equivalent sugar substitute

Salt, pinch of

Harissa baked Cauliflower:

5tbsp harissa spice

2 cauliflowers, cut into florets

2 garlic cloves minced

2tbsp olive oil

1 lemon, juice of

Salt and freshly ground black pepper, to season

Roast Cabbage Wedges:

2 green cabbages, cut into wedges (around 6 each)

5tbsp olive oil

1 lemon, juice of

Salt and freshly ground black pepper, to season

Spicy Vegetable Stock:

700ml vegetable stock

2tsp turmeric

2 large bay leaves

3tbsp harissa

Rice Pilaf:

300g basmati rice, rinsed until the water runs clear

100g sultanas, rough chopped

75g roasted chopped hazelnuts plus 25g for the topping

1tbsp dried dill

1x 400g tin of chickpeas, drained

METHOD

Preheat the oven to 200C

Add the Red Onion Pickle ingredients to a small bowl and set aside

Add the Harissa Baked Cauliflower ingredients to a roasting tin and mix well to combine. Roast for 20-25 minutes until the cauliflower’s tender with some char

Meanwhile, add the ingredients for the Roast Cabbage Wedges to a large baking tray and mix well to combine. Roast on the bottom shelf until you’re ready to plate up

While the cauliflower bakes, add the Spicy Vegetable Stock ingredients to a medium pan over very low heat

When the cauliflower’s ready transfer around three quarters to a large casserole dish and reserve the rest. Add the Rice Pilaf ingredients and the Spicy Vegetable Stock and give everything a good stir. Seal the casserole dish with a double layer of foil and bake for around 25 minutes, or until the rice is ready. Discard the bay leaves

To serve, place the casserole dish on a heat proof mat, fluff up the rice with a fork and sprinkle over with the reserved cauliflower, Red Onion Pickle and chopped hazelnuts. Top with the Roast Cabbage Wedges. Absolutely Delicious. Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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