Recipe

Pilaf-style coconut cauliflower

This lower carb version of pilaf smartly substitutes rice for cauliflower. Served with pappadums and coriander, this recipe is full of subtle Indian flavours

May 30, 2016 6:12am
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 clove garlic, chopped
  • 2 centimetre piece ginger, peeled, chopped
  • 1/4 cup korma paste
  • 400 millilitre can coconut milk
  • 350 gram pumpkin, peeled, chopped into 1cm cubes
  • 1 cup chicken stock
  • 1/2 head cauliflower, cut into florets
  • 1/2 cup frozen peas, thawed
  • 250 gram punnet cherry tomatoes, halved
  • coriander sprigs, pappadums to serve

Method

  • 1
    In a large frying pan, heat oil on medium. Sauté onion, garlic and ginger for 3-4 minutes until tender. Stir in korma paste, then cook for 1-2 minutes until fragrant.
  • 2
    Add milk and bring mixture to a simmer, stirring. Add in pumpkin and stock, then simmer for 5 minutes.
  • 3
    In a food processor, pulse cauliflower until chopped to the size of rice grains. Stir through curry sauce and cook, covered, for a further 10-15 minutes until tender.
  • 4
    Add peas and tomatoes. Heat gently, stirring, until warmed through. Sprinkle with coriander and serve with pappadums.

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