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Cauliflower pilaf

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Cauliflower pilaf
A tasty lower-carb rice alternative that can be eaten hot or cold as a salad, with coriander and a toasted nut topping.
Serves
4
Prep
15 minutes
Cook
10 minutes + 15 minutes to cool
Each 241g serving contains (excludes serving suggestion)
KCal
151
Carbs
14.9g
Fibre
6.6g
Protein
7.4g
Fat
5.3g
Saturates
0.6g
Sugars
10.8g
Salt
0.04g
Fruit/Veg Portion
2
Ingredients

Ingredients

1 medium cauliflower, 750g when prepared
2 tsp rapeseed oil
4 spring onions, finely chopped
1 clove garlic, crushed
1 red pepper, chopped
2 tsp ground cumin
good pinch white pepper
75g frozen peas
25g sultanas
1 tbsp coriander, finely chopped
1 tbsp toasted flaked almonds
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Method

Method

Recipe tips
  • There are endless variations for this pilaf. You could add other vegetables, such as broad beans, celery, fennel or courgettes and herbs, such as fresh mint, parsley or dill.
  • You could also add fruits, such as pomegranate or cranberries.
  • If you don’t have a microwave, steam the cauliflower in Step 2, for 2 minutes.
  • Freezing instructions: Defrost then heat in the microwave or on the hob over a medium heat to serve.
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