- 1 small Cauliflower (600 grams)
- 2 Onions
- 3 Garlic cloves
- 2 tablespoons Vegetable oil
- 6 Cardamom pods
- 1 teaspoon Coriander seeds
- 4 Cloves
- 125 grams Brown basmati rice
- ½ teaspoon Chili powder
- ½ teaspoon Turmeric
- ½ teaspoon Cumin seeds
- 100 milliliters Coconut milk (9% fat)
- 400 milliliters Vegetable broth
- 8 sprigs Cilantro
Trim cauliflower, rinse and divide into small florets.
Peel the onions and garlic and dice finely.
Heat oil in a heavy oven-proof pot. Add cardamom, coriander and cloves and sauté while stirring for 2 minutes over medium heat.
Add onions and garlic and sauté for another 3 minutes while stirring.
Add rice, chili powder, turmeric and cumin and cook for 30 seconds.
Add cauliflower florets to rice. Add the coconut milk and gently stir the entire mixture.
Add just enough broth to cover the rice and cauliflower. Bring to a quick boil. Cover the pot and bake in a preheated oven at 180°C (convection oven 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 35 minutes. Alternatively, for stovetop cooking, simmer covered over low heat for 20-25 minutes. Season rice with salt and pepper to taste. Rinse cilantro and shake dry, sprinkle cilantro over the rice and serve.