Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, lentil and apricot pilaf with spiced cauliflower. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Lentil and apricot pilaf with spiced cauliflower is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Lentil and apricot pilaf with spiced cauliflower is something that I’ve loved my whole life.
Add the cauliflower florets and mix. Meanwhile, mix together half the olive oil and half the spices in a bowl. Add the cauliflower and turn until coated in the spice mix.
To get started with this recipe, we have to prepare a few components. You can have lentil and apricot pilaf with spiced cauliflower using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lentil and apricot pilaf with spiced cauliflower:
- Prepare 500 ml vegetable stock
- Get 150 g bulgar wheat
- Make ready 3 tbsp olive oil
- Make ready 1 tbsp ground coriander
- Make ready 1 tbsp ground cumin
- Make ready 1-2 tsp chilli powder
- Get 1 tbsp tumeric
- Make ready Cauliflower cut into florets
- Take 1 large onion chopped
- Prepare 1 red pepper deseeded and chopped
- Prepare 1 courgette diced
- Make ready 2 cloves garlic crushed
- Get 60 g dried apricots
- Take 400 g cooked green lentils
- Make ready 2 handfuls chopped coriander
- Prepare 50 g pistachio nuts chopped
- Get 100 g Pomegranate seeds
You'll coat cauliflower wedges in our aromatic baharat spice mix and roast them until golden. The wedges are served over a flavour-packed Lebanese style 'mujaddara' spiced lentil and basmati rice pilaf. Topped with crispy onions and a fresh tahini-lemon drizzle. (Dairy-free: see our FAQs for details). Once cauliflower florets were ready, I mixed them with lentils, dates, toasted sliced almonds, red onions, and some mixed greens.
Instructions to make Lentil and apricot pilaf with spiced cauliflower:
- Pre heat the oven to 200 degrees
- Bring the stock to the boil in a saucepan and then add the bulgar wheat. Simmer for 12-15 minutes until tender. Drain and leave to stand.
- Mix in a bowl 1.5tbsp of olive oil and half of the spices (1/2tbsp of ground coriander, ground cumin, tumeric and 1/2tsp of chilli). Add the cauliflower florets and mix. Season with salt and pepper and roast on a flat tray for 10-12 minutes.
- Heat the remaining oil in a large pan and then fry the onion for 5 minutes until soft. Add the red pepper, courgette, garlic, apricots, lentils and cook for a few more minutes stirring regularly.
- Add the other half of the spices to the pan, the cooked bulgar wheat and half the coriander. Stir until combined and heated through.
- Serve the pilaf topped with cauliflower. Sprinkle the remaining coriander, the pistachios and the pomegranate seeds.
After being drizzled with the sweet tahini dressing, it ended up being a warm, sweet and sour salad that I know I'll be making many times in the years to come. Stir cauliflower, coconut milk, and carrot into the lentil mixture. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet. Stir in the curry paste and lentils then add the hot stock.
So that’s going to wrap this up with this special food lentil and apricot pilaf with spiced cauliflower recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
