Sicilian Cauliflower & Caramelised Onion Rice
The sweet smokiness of the caramelised onions is great with the spicy savoury flavour of cauliflower. Sultanas and pine nuts are a very Sicilian combination as is cloves.
All in all this is a really gratifying bit of comfort food, soul warming in the Winter and just as lovely cold or room temperature as a salad in the Summer.
- Easy
- Serves 4 - 6
Method
Ingredients
Ingredients
- 200g Tilda Wholegrain Basmati Rice
- 5 tbsp extra virgin olive oil
- 2 onions, thinly sliced
- 600g cauliflower, broken into 4cm florets
- 2 garlic cloves, sliced
- 6 cloves
- 1 large carrot, peeled and diced 1cm cubes
- 4 sprigs rosemary, roughly broken up
- 50g pine nuts, lightly toasted
- 50g sultana
Method
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Place the rice into a large saucepan of boiling salted water. Simmer over a medium heat for 25 minutes until tender, then drain.
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While it’s cooking, heat half of the oil in a large frying pan and add the onion. Cook over a very low heat with the lid on for 10 minutes, stirring occasionally, until really soft and beginning to turn a light golden colour.
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Add the garlic, cloves, carrot and rosemary and continue to cook for another 10 minutes until the onions are a lovely amber colour.
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Meanwhile, cook the cauliflower in a saucepan of salted, boiling water for 7 minutes until really tender. Drain really well in a colander.
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Tip the Tilda Brown Basmati rice into a large serving bowl and add the cauliflower and onions.
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Drizzle over the remaining olive oil and scatter over the nuts and sultanas.
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Season generously with lots of salt and freshly ground black pepper and toss thoroughly.
