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Cauliflower Pilaf | |
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Cauliflower pilaf is a side dish which can add a touch of the exotic to any meal. The principal ingredients needed to prepare this dish are basmati rice and cauliflower. 5 pounds or 2 cored heads of cauliflower are required to prepare this pilaf. You will need a quarter cup of olive oil and 3 tablespoons of unsalted butter. Extra-virgin olive oil is best suited for cauliflower pilaf. Finely chop one large onion. You will need 1 teaspoon each of ground turmeric and pepper and ½ a teaspoon of smoked Spanish paprika. Take quarter of a cup of chopped cilantro, half a cup each of pine nuts and dried currants. You will need two and a half cups of chicken broth, preferably of the low-sodium variety.
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To prepare cauliflower pilaf, take the 2 cored heads of cauliflower and separate one of them into 1-inch florets. The other head needs to be separated into 2-inch florets. Mix the 1-inch florets with oil in a bowl. Add salt and pepper to taste. Put the greased and seasoned florets in a large baking sheet. Place this in an oven which has been preheated to 425°. Roast the florets for 15 minutes, till they are tender and golden brown spots appear. Stir them occasionally so that they are uniformly cooked. Boil water in a pot and add a teaspoon of salt to it before it reaches boiling point. Add the 2-inch florets to the water and cook them for 15 minutes. Drain the water once the florets are tender. Place them on a piece of muslin cloth and pat dry.
The pine nuts need to be toasted till they are golden brown in color. For this, place them in a pie plate and spread them evenly across the plate's base. Toast them for 5 minutes. The next stage of preparing cauliflower pilaf involves heating 1 teaspoon of olive oil in a large skillet. Add the onions and cook them for 10 minutes, till they are soft and begin to get brown. Add the basmati rice and stir the onions into it. Now sprinkle the turmeric powder and stir it well into the rice. Pour chicken broth into the skillet and add salt to taste. Bring the broth to a boil and then cover the skillet lightly. Cook the rice and broth over low heat for 20 minutes. The rice will absorb the broth and become tender.
Place the rice in a large bowl and fold in the cilantro, currants, pine nuts and roasted cauliflower florets. Spread the boiled cauliflower florets on top of the rice. Brush a mixture of melted butter and paprika over the cauliflower florets and bake for 15 minutes. Brush the cauliflower with the same mixture again and place the dish in a preheated broiler for 5 minutes. Garnish the cauliflower pilaf with currants and pine nuts and serve piping hot.
Foodandwinehub.com gives you the recipe of cauliflower pilaf and other recipes for pasta, rice and grains.
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