Roasted cauliflower, tomato and sumac pilaf

Name: Roasted cauliflower, tomato and sumac pilaf recipe
Yield: 4
Ingredients: 1/2 cauliflower, cut into large florets; 1/2 cup (125ml) extra virgin olive oil; 1 tsp baharat (Middle Eastern spice mix); 3 eschalots or 1 small white onion, thinly sliced; Vegetable oil, to shallow fry; 2 brown onions, thinly sliced; 1 garlic clove, chopped; 1/3 cup (90g) tomato paste; 250g cherry tomatoes; 1/2 tsp ground sumac & chilli flakes; 1 cinnamon quill; Thickly pared zest of 1 lemon, plus lemon juice to serve; 2 cups (400g) basmati rice; 2 cups (500ml) Massel Vegetable Liquid Stock; Toum, pickled green chillies & pickled cucumbers, to serve; Chopped mint, parsley, dill, to serve

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by Phoebe Wood

May 24, 2021

This vegetarian pilaf recipe is perfect for a nourishing, midweek meal.

1/2 cauliflower, cut into large florets
1/2 cup (125ml) extra virgin olive oil
1 tsp baharat (Middle Eastern spice mix)
3 eschalots or 1 small white onion, thinly sliced
Vegetable oil, to shallow fry
2 brown onions, thinly sliced
1 garlic clove, chopped
1/3 cup (90g) tomato paste
250g cherry tomatoes
1/2 tsp ground sumac & chilli flakes
1 cinnamon quill
Thickly pared zest of 1 lemon, plus lemon juice to serve
2 cups (400g) basmati rice
2 cups (500ml) Massel Vegetable Liquid Stock
Toum, pickled green chillies & pickled cucumbers, to serve
Chopped mint, parsley, dill, to serve

Method

1.

Preheat oven to 200°C. Place cauliflower on a tray lined with baking paper and drizzle with 60ml olive oil. Scatter with 1/2 tsp baharat and roast for 30 minutes or until cauliflower is golden and lightly charred.
2.

Meanwhile, to make the crispy fried eschalots, place the eschalots and 3cm vegetable oil in a medium saucepan over medium heat. Bring oil to a low simmer. Cook, stirring regularly, for 12-15 minutes until the eschalot is deep-golden. Using a slotted spoon, carefully remove fried eschalot rings from the oil and drain on a tray lined with paper towel. Season and set aside to cool.
3.

Heat remaining 1/4 cup (60ml) olive oil in a large heavy-base pan with a lid over medium heat. Add brown onion and 1 tsp salt flakes, and cook, stirring, for 20 minutes or until softened and light golden. Stir in the garlic and cook for 1 minute until fragrant. Add tomato paste and cook for 2 minutes, stirring constantly, until lightly caramelised.
4.

Add cherry tomatoes, remaining 1/2 tsp baharat, sumac, chilli, cinnamon, lemon zest, rice and vegetable stock, and stir to combine. Bring to a simmer. Cover with a lid and reduce heat to low. Cook for 35 minutes to absorb all of the stock, then turn off heat without removing the lid and steam for 10 minutes. Fluff with a fork and season to taste. Add lemon juice to taste. Fold through the roasted cauliflower. Serve with toum, pickles, fried onions and chopped herbs.