Name: Lentil and apricot pilaf with spiced cauliflower
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 courgette/zucchini, diced; 500 ml/17 fl oz/generous 2 cups vegetable stock; 150 g/5½ oz/scant 1 cup bulgur wheat; 1 red pepper, deseeded and chopped; 3 tbsp olive oil; 1 tbsp ground cumin; sea salt and freshly ground black pepper; 1 tbsp ground coriander; 50 g/1¾ oz/⅓ cup pistachios, roughly chopped; 1 tbsp turmeric; ½ head of cauliflower, trimmed and cut into florets; 1–2 tsp chilli powder, to taste; 2 large handfuls of chopped coriander/cilantro leaves; 1 large onion, chopped; 2 garlic cloves, finely chopped; 60 g/2¼ oz/scant ½ cup dried apricots, roughly chopped; 400 g/14 oz can green lentils, drained

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

This is one of those recipes that can be readily adapted to suit all tastes since both the cauli and the chicken alternative are served in addition to the pilaf. It makes a complete and fulfilling meal, plus any leftovers are ideal for a packed lunch the next day, served at room temperature rather than refrigerator-cold. I also have to mention that cauliflower takes on a new lease of life when coated in spices and roasted until it’s just tender but still retains a bit of crunch.