Preserved Lemon Cauliflower Pilaf with Toasted Almonds and Herbs
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.
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.