Cauliflower Pilaff

There’s a Waitrose next door to where I work, and although it’s too expensive to actually get my lunch there, I sometimes pop in and nick a few of the free recipe cards they give out, and they’re really good! I saw this one a few weeks ago after Hallowe’en (as well as a cake one which looked amazing but my sister and I tried it out and it was such a failure, we messed up the icing and it just looked and tasted horrific!) but promptly lost it whilst attempting to tidy my bombsite of a room, so this is kind of my recreation of what it might have been like… It tasted really good so I guess it sort of worked, even if it wasn’t exactly the same as the original!

I’m trying desperately to cling onto Autumn before it gets ridiculously cold and Christmassy, so if anyone has any Autumn recipes they’d like me to test out then I’d love to hear your thoughts! I’ve started putting cinnamon into my hot chocolates which is like my annual nod to November :)

P.S. I’ve just started reading Palo Alto by James Franco and I love it already; it’s a collection of short stories that are all kind of interwoven and it’s really interesting and right up my street. The book starts with a quotation, “There is hardly a single action that we perform in that phase [adolescence] which we would not give anything, in later life, to be able to annul. Whereas what we ought to regret is that we no longer possess the spontaneity which made us perform them. In later life we look at things in a more practical way, in full conformity with the rest of society, but adolescence is the only period in which we learn anything.” – which I thought was beautiful, so please read it! Alright, bookshop worker nerd rant over, onto the recipe!

Cauliflower Pilaff

Cauliflower Pilaff


100g of rice

One tin of chickpeas

Two tablespoons of olive oil

One onion

One carrot

A few florettes of cauliflower

Half a teaspoon each of paprika and turmeric

Salt and pepper


  1. Put the chickpeas, chopped carrot, chopped cauliflower and spices on a baking tray and drizzle with oil. Roast for around 25 minutes until golden.
  2. Meanwhile, cook the rice in boiling water for around 10 minutes, and fry the chopped onions until brown (this recipe’s a bit of a multi-tasker).
  3. Mix all of the ingredients together and season to taste.

Serves two (I had it with my sister)


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