AT A GLANCE
This is an excellent meal on its own, but also makes a great accompaniment to spiced roast chook or lamb.
|01||Heat 30ml oil in a saucepan over medium-high heat, add onion and garlic and fry until tender (4-5 minutes). Add rice, stir to coat, then add stock and 200ml water. Season to taste and bring to the boil. Cover with a lid, reduce heat to low and cook until rice is tender and stock is absorbed (1-1¼ hours). Remove from heat and stand covered to steam for 15 minutes.|
|02||Meanwhile, preheat oven to 200C and toss cauliflower with remaining oil in a bowl and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until tender and golden (45-50 minutes).|
|03||Cook butter in a saucepan over high heat, swirling pan occasionally, until nut brown (4-5 minutes). Remove from heat and stir in almonds, vinegar, rind and juice.|
|04||Serve pilaf warm topped with cauliflower and herbs and drizzled with burnt butter.|