Have you ever found any unusual but interesting things in your produce department?
For instance, today, my market was offering a fruit which was a cross between a plum and a cherry! I’ve not seen those before. And recently, I’ve been eyeing the colorful cauliflower there as well. In addition to regular white cauliflower, they had green, purple and yellow cauliflower. So I decided to pick up a couple of heads and put them in this warmly spiced quinoa and basmati rice pilaf. Golden raisins add some sweetness and chew. And pine nuts add that buttery crunch. Cilantro keeps it bright and fresh.
Cauliflower never looked so pretty!
The florets get roasted.
The pine nuts get toasted.
After the onions are browned, the grains are added along with some garam masala, turmeric, smoky paprika and cinnamon. I used a prepared blend of basmati and quinoa from Della.
I love toasting the rice with the spices before adding the vegetable stock. The flavors just cling to every grain. Once the rice is done, all the ingredients get tossed together.
This would make a lovely side dish to your main meal. But I am very content in having a bowl of vegetables AS my main meal.
Of course, good old white cauliflower would work just as well. And I think it would pick up some of the colors of the spices. But if you can find some colorful cauliflower, snatch it up and try this recipe.
“Curiosity is one of the greatest secrets of happiness.” Bryant McGill
- 1 small head of purple cauliflower
- 1 small head of yellow cauliflower
- 1 purple onion, finely chopped
- 3 cups of vegetable stock
- 1½ cups of basmati & quinoa blend (I used Della brand)
- ½ cup of golden raisins
- ½ cup of toasted pine nuts
- ¼ cup of chopped cilantro
- 4 Tablespoons of olive oil, divided
- 1 teaspoon of garam masala
- 1 teaspoon of turmeric
- ½ teaspoon of smoky paprika
- kosher salt & freshly cracked pepper
- 1 teaspoon of cinnamon
- Preheat the oven to 425 degrees F.
- Cut the cauliflower into small florets.
- Toss the florets with 3 Tablespoons of olive oil.
- Spread them onto a baking sheet and season with a pinch of salt and a couple of twists of freshly ground pepper.
- Roast in the oven for 20 minutes, stirring halfway through.
- Toast the pine nuts in a small frying pan over medium heat for a minute or two, or until they are golden.
- Pour them into a bowl to cool.
- In a deep skillet, heat another 1 Tablespoon of olive oil.
- Add the diced onion and saute for about 10 minutes, or until the onions are soft and golden.
- Add the turmeric, paprika, garam masala, and cinnamon, ½ teaspoon of salt and stir.
- Add the dry rice-quinoa mix and stir to coat.
- Add the vegetable broth, stir, bring to a boil.
- Reduce the heat to low, cover and cook for about 20-25 minutes.
- When you have 5 minutes left on the rice, add the golden raisins.
- Once the rice is cooked, add the cauliflower and pine nuts.
- Transfer to a bowl, add the cilantro and serve.
If you ate today, thank a farmer!