Easiest Way to Cook Yummy Lentil and apricot pilaf with spiced cauliflower

Easiest Way to Cook Yummy Lentil and apricot pilaf with spiced cauliflower Delicious, fresh and tasty.

Lentil and apricot pilaf with spiced cauliflower. This is one of those recipes that can be readily adapted to suit all tastes; since both the cauliflower and the chicken alternative are served in addition to the pilaf. Lentil and apricot pilaf with spiced cauliflower. Be sure to impress your dinner guests with this spicy cauliflower and lentil pilaf.

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You can cook Lentil and apricot pilaf with spiced cauliflower using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Lentil and apricot pilaf with spiced cauliflower

1. You need 500 ml of vegetable stock.

2. Prepare 150 g of bulgar wheat.

3. Prepare 3 tbsp of olive oil.

4. It’s 1 tbsp of ground coriander.

5. You need 1 tbsp of ground cumin.

6. Prepare 1-2 tsp of chilli powder.

7. Prepare 1 tbsp of tumeric.

8. You need of Cauliflower cut into florets.

9. Prepare 1 of large onion chopped.

10. You need 1 of red pepper deseeded and chopped.

11. It’s 1 of courgette diced.

12. Prepare 2 cloves of garlic crushed.

13. Prepare 60 g of dried apricots.

14. Prepare 400 g of cooked green lentils.

15. You need 2 handfuls of chopped coriander.

16. You need 50 g of pistachio nuts chopped.

17. It’s 100 g of Pomegranate seeds.

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Lentil and apricot pilaf with spiced cauliflower step by step

1. Pre heat the oven to 200 degrees.

2. Bring the stock to the boil in a saucepan and then add the bulgar wheat. Simmer for 12-15 minutes until tender. Drain and leave to stand..

3. Mix in a bowl 1.5tbsp of olive oil and half of the spices (1/2tbsp of ground coriander, ground cumin, tumeric and 1/2tsp of chilli). Add the cauliflower florets and mix. Season with salt and pepper and roast on a flat tray for 10-12 minutes..

4. Heat the remaining oil in a large pan and then fry the onion for 5 minutes until soft. Add the red pepper, courgette, garlic, apricots, lentils and cook for a few more minutes stirring regularly..

5. Add the other half of the spices to the pan, the cooked bulgar wheat and half the coriander. Stir until combined and heated through..

6. Serve the pilaf topped with cauliflower. Sprinkle the remaining coriander, the pistachios and the pomegranate seeds..

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