Cauliflower & chickpea pilaf

Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 443
  • fat 14g
  • saturates 1g
  • carbs 68g
  • sugars 10g
  • fibre 8g
  • protein 16g
  • salt 0.82g


  • 1 tbsp sunflower oil
  • 2 large onions, sliced
  • 1 tbsp curry paste of your choice
  • 200g basmati rice
  • 350g cauliflower florets
  • 400g can chickpeas, rinsed and drained
  • 500ml vegetable stock
  • 50g toasted flaked almonds
  • handful chopped coriander


  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.

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