Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, lentil and apricot pilaf with spiced cauliflower. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really 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 popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Lentil and apricot pilaf with spiced cauliflower is something which I have loved my entire life.
To get started with this particular 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 cook that.
The ingredients needed to make Lentil and apricot pilaf with spiced cauliflower:
- Make ready 500 ml vegetable stock
- Prepare 150 g bulgar wheat
- Take 3 tbsp olive oil
- Take 1 tbsp ground coriander
- Take 1 tbsp ground cumin
- Get 1-2 tsp chilli powder
- Make ready 1 tbsp tumeric
- Take Cauliflower cut into florets
- Prepare 1 large onion chopped
- Make ready 1 red pepper deseeded and chopped
- Prepare 1 courgette diced
- Take 2 cloves garlic crushed
- Make ready 60 g dried apricots
- Get 400 g cooked green lentils
- Prepare 2 handfuls chopped coriander
- Take 50 g pistachio nuts chopped
- Prepare 100 g Pomegranate seeds
Don't worry if the dal is drying out a little - just add a bit more water to get a looser consistency. Stir in the cauliflower florets to coat with all the spices and flavourings. Drain the rice and lentils and stir into the cauliflower. 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 it 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 is gonna be interesting food in 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!
