Bright, Fragrant, and Simple to Make
Preserved lemons have a way of cutting through the everyday. I always keep a jar in the fridge, and this cauliflower pilaf is one of the reasons why. It’s a quick one-pan dish I turn to when I want something warm, zesty, and light. The lemon brings sharpness and depth, which lifts the nuttiness of the cauliflower and the warm spices in the rice. You get crunch from almonds, freshness from herbs, and a fluffy finish that sits somewhere between a salad and a warm side.
I like this with grilled halloumi or a piece of homemade fluffy pita bread. If I’ve got leftover roasted veg, I’ll throw that in too. The dish holds up either way. It’s vegetarian, naturally gluten-free, and great for lunchboxes. It’s the kind of thing that gets better as it sits, so don’t be shy about making extra.
Toasted Nuts Add Warmth and Texture
Almonds aren’t just for crunch—they bring a toasty, almost buttery flavour that rounds out the citrus and spice. If you don’t have flaked almonds, chopped pistachios or pine nuts work well too. I toast them lightly in a dry pan before anything else, so they’re ready to scatter at the end.
That extra little texture is worth it, especially with the softness of the rice and cauliflower. You want contrast in a dish like this, and nuts give you that. I’ve also made it with a handful of raisins or chopped dried apricots for a bit of sweetness, which works nicely with the preserved lemon.
Preserved Lemon Lifts the Whole Dish
That sharp, salty preserved lemon flavour is what makes this pilaf special. You only need a small amount, but it adds depth without overpowering the other ingredients. The lemon brings out the sweetness in the cauliflower and balances the warmth of the spices.
I’ve tried this dish with fresh lemon zest, but it never quite hits the same. The preserved rind has an umami quality you can’t fake. If you’ve never cooked with it before, this is a good place to start. It’s subtle, but once you taste it, you’ll know.
Serving Ideas for This Pilaf
I usually serve this as a main with a dollop of thick yoghurt on the side. It also works well as a base for something more substantial—grilled aubergine, spiced chickpeas, or even a fried egg. It’s nice warm, but just as good cold from the fridge.
If you’ve made a batch and want to switch it up, try folding in some chopped cucumber and crumbled feta for a quick salad-style bowl. The base is adaptable, so feel free to add whatever’s hanging around in the veg drawer.
Preserved Lemon Cauliflower Pilaf with Toasted Almonds and Herbs
Ingredients
- 1 Cauliflower small, grated or blitzed into small rice-sized pieces
- 200 g Basmati Rice
- 1 Onion small, finely chopped
- 1 clove Garlic minced
- 1 Preserved Lemon rind only, finely chopped
- ½ tsp Ground Cumin
- ½ tsp Ground coriander
- ¼ tsp Ground cinnamon
- 600 ml vegetable stock
- 40 g Flaked almonds toasted
- 1 handfull Fresh parsley chopped
- 1 handfull Fresh mint chopped
- 1 tbsp Olive oil extra virgin
- Salt to taste
- Black pepper to taste
Instructions
- Put a splash of olive oil in a wide sauté pan or shallow pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the garlic, cumin, coriander, and cinnamon. Cook for another minute or so until fragrant.
- Tip in the grated cauliflower and basmati rice. Stir everything through so it’s well coated in the spiced oil. Let it cook for a couple of minutes, then add the preserved lemon rind. Mix it all together.
- Pour in the vegetable stock, give it a quick stir, and bring it up to a simmer. Turn the heat down low, cover with a lid, and cook for about 12–15 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from the heat, fluff the rice gently with a fork, and leave it covered for 5 minutes. Stir through most of the chopped herbs and the toasted almonds, saving a bit of each to sprinkle on top before serving. Season with salt and pepper to taste.
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