Description
A vibrant and flavorful Harissa Cauliflower Pilaf combining tender roasted cauliflower florets with fragrant saffron-infused basmati rice, chickpeas, toasted almonds, and sweet sultanas. Enhanced with a zesty lemon-pickled red onion and optional pomegranate seeds, this dish offers a delightful contrast of textures and a rich North African-inspired spice blend perfect for a wholesome vegan meal.
Ingredients
Scale
Rice and Broth
- 300g basmati rice
- pinch of saffron
- 2 bay leaves
- 700ml hot vegan vegetable stock
Vegetables and Flavorings
- 1 red onion, finely sliced
- 2 lemons, 1 juiced, 1 cut into wedges
- 1 large or 2 medium cauliflower, broken into large florets, stalk chopped, large leaves roughly chopped
- 4 tbsp harissa (divided)
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 2 tsp sugar
Add-ins and Garnishes
- 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
- Soak the rice and pickle the onion: Rinse the basmati rice thoroughly under cold water, then leave it to soak in cold water for 1 hour. Meanwhile, place the finely sliced red onion in a small bowl and toss with the juice of one lemon, 2 teaspoons of sugar, and a pinch of salt to create a quick pickle. Set aside while preparing the pilaf.
- Roast the cauliflower: Preheat the oven to 200°C (180°C fan)/gas mark 6. In a large bowl, whisk together 2 tablespoons of harissa, the crushed garlic clove, and olive oil. Add the cauliflower florets, stalk, and leaves, tossing thoroughly to coat them with the harissa mixture. Season with salt and pepper, then spread the cauliflower evenly in a roasting tin. Roast in the oven for 30 minutes until tender and golden brown.
- Prepare the infused stock: While the cauliflower is roasting, combine the pinch of saffron, bay leaves, hot vegetable stock, and the remaining 2 tablespoons harissa in a pan over very low heat. Keep this warm, ensuring the flavors infuse gently as the cauliflower roasts.
- Combine rice and ingredients for baking: When the cauliflower is done roasting, transfer it to a dish and squeeze over the juice from one lemon wedge. Drain the soaked rice and add it to the same roasting tin used for the cauliflower. Pour the warm, infused stock over the rice, stirring well to combine. Mix in the sultanas, half of the toasted flaked almonds, chopped dill, rinsed chickpeas, and half of the roasted cauliflower florets.
- Bake the pilaf: Cover the roasting tin with a double layer of aluminum foil, sealing it well to trap steam. Bake in the oven for 30 minutes until the rice is tender and has absorbed all the stock.
- Finish and serve: Remove the pilaf from the oven and fluff the rice gently with a fork. Fold in the remaining roasted cauliflower to add contrast in texture. Scatter over the extra chopped dill, remaining toasted almonds, and pomegranate seeds if using. Top with the pickled red onions and serve with the remaining lemon wedges for squeezing over the dish.
Notes
- You can enhance this dish by adding shredded roast chicken thighs mixed through the pilaf after roasting the cauliflower.
- For additional creaminess, serve with a dollop of yogurt swirled with additional harissa, or a tahini-yogurt sauce loosened with lemon juice and water.
- Make sure to soak the rice well to ensure fluffy, separate grains.
- Adjust the harissa quantity depending on your preferred spice level.
- Pomegranate seeds add a nice burst of tartness and color but are optional.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: North African, Middle Eastern
Keywords: harissa, cauliflower pilaf, roasted cauliflower, basmati rice, saffron rice, vegan pilaf, North African cuisine, chickpeas, roasted almonds, pomegranate, easy vegan dinner
