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Spiced cauliflower, pea and cashew pilaf
Serves: 6
Prep time: 25 minsTotal time: 
Recipe by Stevie Parle / Recipe photograph by Martin Poole
Spiced cauliflower, pea and cashew pilaf
Serves: 6
Prep time: 25 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
5Kcal
Fat
21gr
Saturates
9gr
Carbs
61gr
Sugars
15gr
Fibre
7gr
Protein
15gr
Salt
0.4gr
Stevie Parle
Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and now has two Pastaio restaurants in London: one at Westfield in Shepherd’s Bush and one in Soho
See more of Stevie Parle’s recipes
Stevie Parle
Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and now has two Pastaio restaurants in London: one at Westfield in Shepherd’s Bush and one in Soho
See more of Stevie Parle’s recipes
Ingredients
- 1 x 100g pack cashew kernels
- 2 medium onions, sliced thinly
- 75g butter
- 1 large cauliflower with a few leaves attached (or 2 small ones, you need about 1.4kg unprepared weight)
- 300g basmati rice, rinsed and drained
- 2 tbsp baharat
- 1 cinnamon stick
- 150g frozen peas
To serve
- 1 garlic clove, peeled
- 300ml full-fat natural yogurt
- ½ x 28g pack flat-leaf parsley, chopped
- ½ x 28g pack mint, leaves chopped
- seeds from 1 pomegranate
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Tip the cashews onto a baking tray and toast in the oven for 6-8 minutes until golden, cool slightly then chop roughly.
- In a large saucepan, fry the onions in the butter, very slowly, for about 10 minutes. Add half the cashews and some seasoning. Fry gently for another 5 minutes or until the onions are soft and golden.
- Break the cauliflower into florets, keeping the small tender leaves attached.
- Turn up the heat under the onions and add the cauliflower. When it is coated in the onions, add the rice, 2 teaspoons salt and the spices and fry until sizzling. Cover with 750ml boiling water, bring to the boil and stir to break up any clumps of rice.
- Cover the rice with a piece of baking paper and the lid, then reduce the heat to a lower setting and cook for 10 minutes.
- Remove the lid and paper and stir in the peas. Replace the lid and leave the pilaf undisturbed for 5 minutes, off the heat.
- Crush the garlic with a little salt and mix it into the yogurt. When the pilaf has rested, remove the lid and fluff it up with a fork. Add the herbs, and the reserved cashews and serve with the yogurt and pomegranate seeds.