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Banquet Bowls with Cauliflower Hazelnut Pilaf, Dhal and Scallion Cucumber Raita

Banquet Bowls with Cauliflower Hazelnut Pilaf, Dhal and Scallion Cucumber Raita
Yields
5 - 6 servings

This Indian-inspired bowl is full of colourful ingredients and delicious flavours.

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ingredients

Cauliflower Hazelnut Pilaf

2
Tbsp coconut oil
1
onion, diced
2
cloves garlic, minced
1
Tbsp fresh grated ginger
1
Tbsp curry powder (mild or hot)
2
tsp garam masala
1
tsp sea salt
Ground black pepper, to taste
1
cup brown basmati rice, rinsed well and drained
1 ¾
cups water
1
Tbsp lemon juice
1
small small head or ½ large head cauliflower, chopped into very tiny pieces
½
cup roasted hazelnuts, chopped
½
cup chopped fresh cilantro

Dhal

3 ½
cups water
2
cups dried red lentils
½
cup coconut milk
2
tsp lemon juice
2
tsp maple syrup
2
tsp curry powder (mild or hot)
1
tsp sea salt

Scallion Cucumber Raita

1
cup diced English cucumber
¾
cup plain Greek yogurt
¼
cup cilantro, chopped
4
scallions, sliced
1
tsp lemon juice
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directions

Step 1

In a large pot (do not use a high-sided skillet or rice will not cook properly), heat oil over medium. Add onion, garlic, ginger, spices, salt, and pepper. Sauté for 10 minutes, until onions are soft.

Step 2

Add rice, stirring constantly to toast for 2 minutes, followed by water and lemon juice. Bring to a boil, reduce to a simmer, cover, and cook for 45 minutes.

Step 3

Stir in cauliflower, cover, increase heat slightly, and cook for an additional 10 minutes, or until cauliflower is tender.

Step 4

Remove from heat and fold in hazelnuts and cilantro.

Step 5

Place all ingredients for dhal in a large high-sided skillet or medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered for 20 to 25 minutes, stirring often.

Step 6

In a medium bowl, mix all raita ingredients together until incorporated.

Step 7

In bowls, fill one side with pilaf, followed by dhal opposite, and generously dollop raita in a corner (it tastes wonderful as it mixes in). Serve.

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