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Cauliflower Rice Pilaf

with Coconut Milk and Cardamom

Cauliflower Rice Pilaf - Cauliflower Rice Pilaf - This Indian recipe is so good, it could almost pass for dessert!
400 kcal
Cauliflower Rice Pilaf - This Indian recipe is so good, it could almost pass for dessert!

(0)

Difficulty:easy
Preparation:30 min
Ready in:60 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
400
20%
Protein
10 g
20%
Fat
16 g
20%
Added Sugar
0 g
0%
Carbohydrates
53 g
20%
Roughage
7 g
-
Saturates
5 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1small Cauliflower (600 grams)
2Onion
3Garlic clove
2 tablespoonsVegetable oil
6Cardamom pods
1 teaspoonCoriander seeds
4Cloves
125 gramsBrown basmati rice
½ teaspoonsChili powder
½ teaspoonsTurmeric
½ teaspoonsCumin seeds
100 millilitersCoconut milk (9% fat)
400 millilitersVegetable broth
Salt
Pepper
8 sprigsCilantro

Kitchen Utensils

1 Oven-proof pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Lid

Directions

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1 Trim cauliflower, rinse and divide into small florets.
2 Peel the onions and garlic and dice finely.
3 Heat oil in a heavy oven-proof pot. Add cardamom, coriander and cloves and sauté while stirring for 2 minutes over medium heat.
4 Add onions and garlic and sauté for another 3 minutes while stirring.
5 Add rice, chili powder, turmeric and cumin and cook for 30 seconds.
6 Add cauliflower florets to rice. Add the coconut milk and gently stir the entire mixture.
7 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.
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