Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lentil and apricot pilaf with spiced cauliflower. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Add the cauliflower florets and mix. Meanwhile, mix together half the olive oil and half the spices in a bowl. Add the cauliflower and toss to coat.
Lentil and apricot pilaf with spiced cauliflower is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Lentil and apricot pilaf with spiced cauliflower is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook 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:
- Make ready 500 ml vegetable stock
- Get 150 g bulgar wheat
- Make ready 3 tbsp olive oil
- Prepare 1 tbsp ground coriander
- Take 1 tbsp ground cumin
- Take 1-2 tsp chilli powder
- Make ready 1 tbsp tumeric
- Prepare Cauliflower cut into florets
- Get 1 large onion chopped
- Prepare 1 red pepper deseeded and chopped
- Take 1 courgette diced
- Get 2 cloves garlic crushed
- Make ready 60 g dried apricots
- Make ready 400 g cooked green lentils
- Prepare 2 handfuls chopped coriander
- Prepare 50 g pistachio nuts chopped
- Make ready 100 g Pomegranate seeds
Stir in the cauliflower florets to coat with all the spices and flavourings. Drain the rice and lentils and stir into the cauliflower. Don't worry if the dal is drying out a little - just add a bit more water to get a looser consistency. You'll coat cauliflower wedges in our aromatic baharat spice mix and roast them until golden.
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.
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). 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.
So that’s going to wrap this up with this exceptional food lentil and apricot pilaf with spiced cauliflower recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
