Cauliflower & chickpea pilaf

Indian recipe for 4 people, takes only 20 mins; recipe has sunflower oil, onion, curry paste, basmati rice, cauliflower florets, chickpea, vegetable stock, almond and coriander.

Cauliflower & chickpea pilaf

Cauliflower & chickpea pilaf

Recipe by Chef Soomro Course: Indian


Prep time

10 mins


  • Coriander: handful chopped coriander
  • Onion: 2 large onions, sliced
  • Vegetable Stock: 500ml vegetable stock
  • Chickpea: 400g can chickpeas, rinsed and drained
  • Sunflower Oil: 1 tbsp sunflower oil
  • Almond: 50g toasted flaked almonds
  • Basmati Rice: 200g basmati rice
  • Curry Paste: 1 tbsp curry paste of your choice
  • Cauliflower Florets: 350g cauliflower florets


  1. Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.
  2. Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.