Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, lentil and apricot pilaf with spiced cauliflower. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Lentil and apricot pilaf with spiced cauliflower is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Lentil and apricot pilaf with spiced cauliflower is something which I have loved my whole life. They’re nice and they look wonderful.

Add the cauliflower florets and mix. Meanwhile, mix together half the olive oil and half the spices in a bowl. Add the cauliflower and toss to coat.

To get started with this recipe, we have to prepare a few ingredients. You can cook lentil and apricot pilaf with spiced cauliflower using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lentil and apricot pilaf with spiced cauliflower:

1. Prepare vegetable stock
2. Take bulgar wheat
3. Get olive oil
4. Make ready ground coriander
5. Get ground cumin
6. Get chilli powder
7. Take tumeric
8. Make ready Cauliflower cut into florets
9. Get large onion chopped
10. Get red pepper deseeded and chopped
11. Make ready courgette diced
12. Make ready garlic crushed
13. Get dried apricots
14. Make ready cooked green lentils
15. Prepare chopped coriander
16. Prepare pistachio nuts chopped
17. Take Pomegranate seeds

For an easy veggie dinner, try this roasted cauliflower. It has a deliciously nutty flavour that works well with a simple tomato and. Middle Eastern spiced cauliflower roasted until golden brown, with a tahini, garlic and yoghurt dressing (substitute in coconut yoghurt to make this recipe vegan) and toasted pine nuts. This is served with an aromatic quinoa, lentil and currant pilaf.

Instructions to make Lentil and apricot pilaf with spiced cauliflower:

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.

You'll coat cauliflower wedges in our aromatic baharat spice mix and roast them until golden. The wedges are served over a flavour-packed Lebanese style 'mujaddara' spiced lentil and basmati rice pilaf. Topped with crispy onions and a fresh tahini-lemon drizzle. (Dairy-free: see our FAQs for details). Red lentils are protein-, fibre- and iron-packed, as well as economical and quick-cooking. With fennel, carrots, onion and tomatoes, this stew is rich in plant-based nutrition and can be on the.

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