Cauliflower pilaf

Ingredients for 4 servings:

• 800 g cauliflower
• 250 g basmati rice
• 400 ml coconut milk
• 150 g peas, frozen
• 400 ml water
• 2 shallots
• 2 cloves garlic
• 1 piece(s) ginger, approx. 3 cm
• 1 tsp turmeric
• 1 tsp cayenne pepper
• 5 carnations
• Sugar
• Salt
• n. B. Pfeffer
• Oil and butter or clarified butter

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Clean the cauliflower and divide it into small florets. Finely chop the shallots, garlic, and ginger. Roast the cauliflower in butter and oil for about 10 minutes, stirring occasionally, until it begins to brown. Then remove it with a slotted spoon. Add a little more butter and oil to the pot. Sauté the shallots, garlic, and ginger for 3-5 minutes, add the turmeric, cayenne pepper, cloves, salt, and sugar, and fry for another 1-2 minutes. Add the cauliflower, rice, coconut milk, and water. Bring to a boil briefly, stir, then cover the pot and simmer over low heat for about 25 minutes. When the cooking time is over, stir, season to taste, and let stand with the lid on for 5 minutes. Serve immediately. Serve with naan or baguette and a green salad.