Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lentil and apricot pilaf with spiced cauliflower. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lentil and apricot pilaf with spiced cauliflower is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Lentil and apricot pilaf with spiced cauliflower is something which I’ve loved my whole life.
This is one of those recipes that can be readily adapted to suit all tastes; since both the cauliflower and the chicken alternative are served in addition to the pilaf. Lentil and apricot pilaf with spiced cauliflower. Be sure to impress your dinner guests with this spicy cauliflower and lentil pilaf.
To begin with this recipe, we have to first prepare a few ingredients. 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
- Take 150 g bulgar wheat
- Prepare 3 tbsp olive oil
- Get 1 tbsp ground coriander
- Prepare 1 tbsp ground cumin
- Get 1-2 tsp chilli powder
- Take 1 tbsp tumeric
- Prepare Cauliflower cut into florets
- Get 1 large onion chopped
- Make ready 1 red pepper deseeded and chopped
- Prepare 1 courgette diced
- Get 2 cloves garlic crushed
- Prepare 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
A quick and easy Baharat Roasted Cauliflower With Lentil Pilaf recipe, from our authentic Middle Eastern cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. A delicious pilaf made with orzO and lentils, studded with prunes and seasoned with all the warm spices of the East. Our take features yellow lentils cooked with a blend of spices including turmeric, cumin and brown mustard seeds.
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.
We're topping each bowl with pan-crisped cauliflower (yours may be white or green Romanesco), whose sweet and tangy flavors are inspired by another classic Indian dish, "gobi. This pureed soup is made with red lentils, dried apricots and tomatoes cooked in chicken broth with cumin and thyme. The addition of fresh lemon juice prior to serving intensifies the flavors. Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter.
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