Roast cauliflower & hazelnut pilaf

• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• garlic cloves↗2

  crushed

• 5cm piece ginger

  grated

• garam masala↗2 tbsp tbsp
• brown basmati rice↗300g g
• hot vegetable stock↗700ml ml
• curry leaves↗3
• cauliflower↗250g g

  broken into florets

• medium curry powder↗2 tbsp tbsp
• handful coriander

  chopped

• toasted hazelnut100g g

  chopped

• pot natural yogurt150ml ml

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp of the oil in a large pan, add the onion and cook for 5 mins until golden. Add the garlic, ginger, garam masala and rice, and cook for a few more mins. Add the stock and curry leaves, and season. Bring to the boil, then reduce heat to low. Cover and simmer for 40 mins.

2. 2

   Toss the cauliflower in the curry powder and remaining oil, season and put on a baking sheet. Roast in the oven for 40 mins until tender.

3. 3

   Remove the rice pan from the heat and leave for 5 mins, then gently stir through the roasted cauliflower, coriander and toasted hazelnuts. Serve with natural yogurt.