Spiced whole cauliflower with pilaf
A rich and delicious spiced whole cauliflower with a zesty pilaf is a delicious vegetarian dinner that will wow guests. It's not too tricky either!
Ingredients
For the pickle
- 200g/7oz rice wine vinegar
- 200g/7oz white caster sugar
- 5²µ/¼´Ç³ú salt
- 3 long red chillies, thinly sliced
For the pilaf
- 3 tbsp unsalted butter
- 1 banana shallot (or 1 small onion), finely chopped
- 280g/10oz long grain rice
- 530ml/19fl oz vegetable or chicken stock
- 40²µ/1½´Ç³ú sultanas
- 1 tbsp orange zest
- 1 small stick cinnamon
- 1¼ tsp salt
- ¼ tsp freshly ground black pepper
For the cauliflower
- 50ml/2fl oz grape seed oil
- 1 medium cauliflower, leaves removed
- 250g/9oz unsalted butter
- 20g/¾oz Goan curry powder
- 70g/2½oz toasted peanuts, roughly chopped
- 1 acidic, green apple, such as Granny Smith, peeled and diced
- 1 bunch coriander, leaves picked, stalks chopped
- 180g/6¼oz plain yogurt
- 320²µ/11½´Ç³ú mango chutney
Method
To make the pickle, put the vinegar, sugar, salt, 200ml/7fl oz water in a pan and bring to the boil. Leave to cool for 5 minutes then add the chillies. Set aside for at least 20 minutes, overnight is best.
To make the pilaf, preheat oven to 200C/180C Fan/Gas 6. Heat an oven-proof saucepan or pot over a low heat and add the butter. Once hot, skim off the solids (the bubbly white residue) to clarify the butter. Add the shallots for 4 minutes until soft but not brown. Stir in the rice for 5 minutes or until the grains turn white. Stir in the stock, sultanas, zest, cinnamon, salt and pepper and bring to the boil. Cover with a lid or tin foil and bake in the oven for 40 minutes. Set aside, covered, for 5 minutes before removing the cinnamon stick and fluffing with a fork before serving.
To make the cauliflower, heat a frying pan over medium heat, add the grape seed oil then the whole cauliflower. Cook, turning regularly, until caramelised and golden-brown all over. Add the butter and when it starts to foam and bubble, add one teaspoon of the curry powder. Baste the cauliflower with the butter for 20 to 25 minutes until the cauliflower is soft in the middle. Insert a skewer or a cake tester into the centre to check. Remove from the heat and continue to baste for another 2 minutes or place in the oven for 10 minutes.
Blend the mango chutney until smooth, pass through a sieve and add to a piping bag reserve for later.
Spread the yoghurt out on a large plate, place the cauliflower in the middle. Drizzle the mango sauce over the cauliflower using a piping bag or spoon, if you don’t mind it a little messy. Sprinkle all over the coriander, chopped peanuts, apple and chilli pickle.
