Ingredients (serves 4 as a side)
- 1 Tbsp ghee or coconut oil
- 1 large brown onion, diced
- 3 bruised cardamom pods, bruised
- 3 shards cassia bark
- 1/2 tsp cumin seeds
- 1/2 medium cauliflower (about 700 g), roughly grated (use a food processor if possible)
- 1 cm piece of fresh turmeric, peeled & finely grated (substitute 1/2 tsp powder if fresh turmeric isn’t available)
- 1/2 cup vegetable stock
- 1 Tbsp currants
- 1/2 bunch parsley leaves, chopped
- 1/2 bunch mint leaves, slivered
- 1/4 cup almonds, toasted & roughly chopped
- sea salt, to taste
Heat a large frying pan over a medium heat and add ghee or coconut oil, swirling to coat. Add the onion, cardamom, cassia and cumin with a pinch of salt and sauté for about 5 minutes, stirring, or until the onion is brown and soft.
Add the cauliflower, turmeric, stock and currants and cook, stirring, for about 3 minutes, until the cauliflower is yellow and the stock has evaporated. Taste and season, remove the whole spices, then stir through most of the herbs, reserving a little to garnish.
Transfer the pilaf to a serving platter, scatter the remaining herbs on top and finish with the almonds. Serve as a side dish to Indian curries, marinated grilled meat or as a warm salad- adding a soft poached egg will provide protein and makes an easy, yummy lunch.