How To Make Roast Cauliflower & Hazelnut Pilaf
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Serves:
Ingredients
- 1 head of cauliflower, chopped into florets
- 1 cup of basmati rice
- 1/2 cup of chopped hazelnuts
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric powder
- 1/4 teaspoon of cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, combine the cauliflower florets with 1 tablespoon of olive oil, cumin, coriander, turmeric powder, cinnamon, salt, and pepper. Toss to coat the cauliflower evenly with the spices.
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Spread the cauliflower on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden and tender.
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While the cauliflower is roasting, cook the basmati rice according to package instructions. Set aside.
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In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
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Add the cooked basmati rice and roasted cauliflower to the skillet. Stir to combine all the ingredients.
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Gently fold in the chopped hazelnuts. Cook for an additional 5 minutes to allow the flavors to meld together.
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Serve the roast cauliflower & hazelnut pilaf hot, garnished with fresh parsley.
Nutrition
- Calories : 342kcal
- Total Fat : 16g
- Saturated Fat : 2g
- Sodium : 14mg
- Total Carbohydrates : 46g
- Dietary Fiber : 6g
- Sugars : 6g
- Protein : 9g
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