• 1 Medium onion (finely chopped)
  • 1 Crushed garlic clove
  • 1 Tbsp Groundnut oil
  • 2 tsp Ground cardamons
  • 1 tsp Ground turmeric
  • 1 tsp Ground cinnamon
  • 1 Cauliflower (broken into small florets)
  • 125g Frozen peas
  • 75g Sultanas
  • 175g Easy-cook basmati rice
  • 300ml Boiling water
Prep time:
Cook time:

As a result of living with a Vegetarian from Monday – Friday, I’ve had to begin exploring my vegetarian side. It’s not easy as I’m used to making meat the star of the dish, with vegetables often playing a supporting role. I’ve basically been forced into stocking the already overflowing library/office floor with vegetarian cookbooks. The Meat Free Monday Cookbook has to be by far my favourite and it’s where this recipe originally came from – I’ve been playing around with it for a while, making little tweaks & changing measurements to suit my taste. I recommend changing the quantities of peas, cauliflower & sultanas to suit your taste – Most oils will also work, I used groundnut as it was all I had lying around.

This Cauliflower Pilau is such a handy recipe to have handy for lazy nights, work/college lunches or even for picnics! It takes less than 20 minutes to cook and tastes delicious hot or cold.


  1. In a small-medium pot over a medium-low heat, soften the onion and garlic in the groundnut oil. Then add the cardamon, ground turmeric, cinnamon and fry for 1 minute.
  2. Add the cauliflower, peas and sultanas to the pot, stirring for about a minute. Then add the rice, along with the boiling water. Lower the heat and cover with the lid for 15 minutes, stir occasionally adding more water if it begins to dry and stick to the bottom of the pot.