Ingredients

300g basmati rice

1 red onion, finely sliced

2 lemons (1 juiced, 1 cut into wedges)

2 tsp sugar

4 tbsp harissa

1 garlic clove, crushed

1 tbsp olive oil

1 large or 2 medium cauliflower, broken into large florets, stalk chopped, large leaves roughly chopped

Pinch of saffron

2 bay leaves

700ml hot vegan vegetable stock

100g sultanas

100g flaked almonds, toasted until golden brown

½ small bunch of dill, chopped, plus extra to serve

400g can chickpeas, drained and rinsed

50g pomegranate seeds (optional)

Instructions

Step 1: Wash the basmati rice thoroughly and soak it in cold water for 1 hour. While the rice soaks, place the sliced red onion in a small bowl and toss with the juice of one lemon, sugar, and a pinch of salt. Set aside to pickle.

Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6. In a large bowl, whisk together 2 tablespoons of harissa, crushed garlic, and olive oil. Add the cauliflower florets, stalk, and leaves, tossing to coat evenly. Season with salt and pepper.

Step 3: Transfer the coated cauliflower to a roasting tin and roast for 30 minutes, until golden and tender.

Step 4: Meanwhile, gently warm the vegetable stock with saffron, bay leaves, and the remaining 2 tablespoons of harissa in a pan over very low heat to infuse the flavors.

Step 5: Remove the roasted cauliflower from the oven, place in a dish, and squeeze juice over it from one lemon wedge. Drain the soaked rice and add it to the empty roasting tin. Pour over the infused stock and stir well.

Step 6: Stir in sultanas, half the toasted almonds, chopped dill, chickpeas, and half the roasted cauliflower. Cover the tin tightly with a double layer of foil and bake for 30 minutes, until the rice is tender and the stock has been absorbed.

Step 7: Once cooked, fluff the rice gently with a fork and fold in the remaining roasted cauliflower to add a contrast of textures.

Step 8: Sprinkle with the extra dill, remaining almonds, and pomegranate seeds if using. Serve topped with the pickled red onions and lemon wedges for squeezing over.

Tips & Variations

Try topping the pilaf with a spoonful of yogurt mixed with extra harissa, tahini and lemon juice, or yogurt sweetened with pomegranate molasses for added creaminess and flavor.

For a non-vegetarian option, roast chicken thighs alongside the cauliflower, shred the meat, and stir it through the pilaf before serving.

Soaking the rice helps achieve fluffy, separate grains, but if short on time you can rinse it well and cook without soaking.

Toast the almonds carefully until golden to bring out their nutty flavor and add crunch to the pilaf.

FAQs

Can I use a different type of rice?

Basmati rice works best for its fragrant aroma and fluffy texture, but you can substitute with jasmine or long-grain rice. Adjust soaking and cooking times accordingly.

Is the dish very spicy due to harissa?

The amount of harissa can be adjusted to your taste. Start with less if you prefer mild heat and add more to the roasted cauliflower or infused stock as desired. Harissa adds warmth and depth rather than overwhelming spice.