Spiced Roasted Cauliflower Pilaf
with Peas and Flaked Almonds
- Mustard
- Celery
- Milk
- Nuts
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
This delicious Spiced Roasted Cauliflower Pilaf has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. Recipe Update: Due to quality issues with green beans, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
Ingredients
300
Cauliflower Florets
1
North Indian Style Spice Mix
150
Basmati Rice
2
Garlic Clove
120
Peas
50
Korma Curry Paste
(Contains: Mustard)
10
Vegetable Stock Paste
(Contains: Celery)
30
Onion Marmalade
75
Greek Style Natural Yoghurt
(Contains: Milk)
15
Toasted Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
Not included in your delivery
75
Water for the Sauce
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Halve any large cauliflower florets. Pop the cauliflower onto a large baking tray.
c) Drizzle with oil, sprinkle over the North Indian style spice mix, salt and pepper, then toss to coat. Spread them out in a single layer.
d) When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
b) Peel and grate the garlic (or use a garlic press).
a) When there are 2 mins left, add the peas to the rice and boil for the remaining time.
b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Add the garlic and korma paste. Stir-fry for 30 secs.
c) Add the veg stock paste, onion marmalade and water for the sauce (see pantry for amount). Bring to the boil and cook until thickened, 1-2 mins.
a) Stir the cooked rice and peas into the korma mixture.
b) Add a splash of water if needed
c) Taste and season with salt and pepper if needed.
a) Share the Indian inspired pilaf between your bowls.
b) Top with the spiced roasted cauliflower.
c) Finish with a dollop of yoghurt and a sprinkling of the flaked almonds.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The rice was praised for its taste, but some found the cauliflower spice mix too bitter or powdery.
- Ease of prep: Many found it quick and easy to make, though some noted the rice cooking time needs adjustment.
- Suggestions: Consider par-boiling the cauliflower first; add more sauce or yoghurt to combat dryness.
- Portions: Generous servings reported; some found it enough for 3-4 people or next-day meals.
- Texture: Roasting time for cauliflower varied; some found it too crunchy while others enjoyed the texture.
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