Lentil and apricot pilaf with spiced cauliflower. Find Deals on Lentil Pilaf in Food & Snacks on Amazon. Add the cauliflower florets and mix. Add the red pepper, courgette, garlic, apricots and lentils and cook for another three to five minutes, stirring regularly, until softened.

Lentil and apricot pilaf with spiced cauliflower Drain the rice and lentils and stir into the cauliflower. Stir in the flaked almonds and coriander. This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. You can cook Lentil and apricot pilaf with spiced cauliflower using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lentil and apricot pilaf with spiced cauliflower

  1. Prepare 500 ml of vegetable stock.
  2. It’s 150 g of bulgar wheat.
  3. It’s 3 tbsp of olive oil.
  4. Prepare 1 tbsp of ground coriander.
  5. It’s 1 tbsp of ground cumin.
  6. You need 1-2 tsp of chilli powder.
  7. You need 1 tbsp of tumeric.
  8. It’s of Cauliflower cut into florets.
  9. It’s 1 of large onion chopped.
  10. It’s 1 of red pepper deseeded and chopped.
  11. You need 1 of courgette diced.
  12. You need 2 cloves of garlic crushed.
  13. Prepare 60 g of dried apricots.
  14. It’s 400 g of cooked green lentils.
  15. Prepare 2 handfuls of chopped coriander.
  16. Prepare 50 g of pistachio nuts chopped.
  17. It’s 100 g of Pomegranate seeds.

The stew makes a nutritious meal as is, but if you want to make it heartier, try adding sautéed ground lamb or sautéed diced tofu. 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).

Lentil and apricot pilaf with spiced cauliflower step by step

  1. Pre heat the oven to 200 degrees.
  2. 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..
  3. 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..
  4. 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..
  5. Add the other half of the spices to the pan, the cooked bulgar wheat and half the coriander. Stir until combined and heated through..
  6. Serve the pilaf topped with cauliflower. Sprinkle the remaining coriander, the pistachios and the pomegranate seeds..

Trim end and core from romanesco. This first cauliflower (broccoflower) dish, Gobi Taka Tak, I served with a rice and lentil pilaf, heavy on the lentils. Now let me be clear, all things being equal I would happily serve it with a rice only pilaf. But you remember those heavenly whole spiced potatoes? I was serving them with this meal, so I wanted add more protein without adding.

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