cauliflower & cashew pilaf tray bake
A huge thank you to anyone who's already bought How To Go Plant-Based. I really hope you find it to be a helpful resource for incorporating more plants into your diet, and let me know which recipes you've been cooking! Love, Ella xx |
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The ginger root, garlic, bay leaves, and spices give this cauliflower and cashew pilaf loads of depth, with a nice pop of colour from the green beans. I love it with a little drizzle of harissa, for a gentle hint of spice. |
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ingredients 1 onion, finely sliced 1 cauliflower, tough outer leaves discarded, cut into florets 1 thumb-sized piece of ginger, peeled & finely grated 2 garlic cloves, crushed 1½ tbsp coconut oil, melted 1 cinnamon stick 2 bay leaves 1 tsp cumin seeds ½ tsp turmeric 1 tsp ground coriander 50g / 1.7 oz cashews, roughly chopped 40g / 1.4 oz sultanas 250g / 8.8 oz white basmati rice, rinsed & drained 200g / 7 oz green beans, trimmed & cut into 4-5cm / 1½-inch lengths 500ml / 17 oz hot vegetable stock 1 lemon, halved small handful of coriander, roughly chopped harissa, to serve (optional) |
| step 01
Preheat the oven to 180°C fan.
step 02
Put the onion, cauliflower, ginger and garlic into a large roasting tin. Add the coconut oil, cinnamon, bay leaves, cumin, turmeric, coriander and cashews. Mix everything until well combined and spread out in a single, even layer.
step 03 Place the pan in the oven and bake for 10 minutes, until the onion and cauliflower have taken on a little colour. step 04 Take the tray out and add the sultanas, rice and green beans. Stir them through the veg, then spread everything out in an even layer. Pour over the hot stock. step 05 Cover the tray with foil and bake for 25–30 minutes, until the cauliflower and rice are tender. Season and add a squeeze of lemon juice to taste, then serve with a generous sprinkling of coriander, and a drizzle of harissa, if you like. note To vary this, you can swap the cauliflower for squash or sweet potato – just peel and chop into bite-sized pieces and add it in the same way. tip for tinies If you're cooking for very young children, omit the cashews from the roasting tin and sprinkle over the adults' portions when serving. |
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