Cauliflower Rice Pilaw

Ingredients

• 600 g small cauliflower (1 small head)
• 2 onions
• 3 cloves garlic
• 2 tbsp oil
• 6 cardamom pods
• 1 tsp coriander seeds
• 4 cloves
• 125 g basmati brown rice
• 0.5 tsp chili powder
• 0.5 tsp turmeric
• 0.5 tsp cumin
• 100 ml coconut milk (9% fat)
• 400 ml classic vegetable broth
• Salt
• Pepper
• 8 sprigs coriander

Instructions

1. 1.

   Clean the cauliflower, divide it into small florets and wash them.

2. 2.

   Peel the onions and garlic and cut them into fine dice.

3. 3.

   Heat the oil in a heavy-bottomed oven-safe pot (or other suitable vessel with lid). Toast cardamom, coriander and cloves in it for 2 minutes over medium heat, stirring.

4. 4.

   Add the onions and garlic and sauté for another 3 minutes, stirring.

5. 5.

   Add rice, chili powder, turmeric and cumin and sauté for 30 seconds.

6. 6.

   Add cauliflower florets to the rice. Add coconut milk, mix everything gently.

7. 7.

   Pour in enough broth so that the rice and cauliflower are just covered with liquid, bring everything to a boil briefly. Cover the pot and place it in the preheated oven; cook rice and vegetables for about 35 minutes at 180 °C (160 °C convection, Gas: level 2–3) (alternatively simmer pilaw covered on the stove at low heat for 20–25 minutes). Season the cauliflower rice pilaw with salt and pepper. Rinse coriander, shake dry, pluck the leaves. Serve cauliflower rice pilaw with coriander.