Previous post: Cauliflower Sweet Potato Rice Pilaf
So, I made this post only to be told by Mr. FBBQ that I had already posted this! So, you get it a second time.
To start, you’ll need to gather up some cauliflower florets, a carrot, an onion (I opted for a sweet yellow onion for this dish), a sweet potato, and some peas. You’ll also need garlic. I was just thinking today how most of my recipes contain garlic and onions! Lastly, you’ll need cinnamon sticks, cardamom pods, whole cloves, and some saffron threads. Lastly, you’ll need basmati rice.
The saffron threads can be soaked in water. We will use the water for flavor at the end of the recipe. I’ve never done this before, wasn’t able to find saffron threads for the last post. Saffron is derived from a flower-the Crocus sativus. It tastes a bit floral (shocker).
Steam the cauliflower and sweet potatoes.
In a pan, fry up the onion and garlic.
I used frozen peas, so I just warmed them up for a few.
We will need to cook the rice in vegetable broth. This takes a bit, so you might want to start it first. This is what makes it a “pilaf”, cooking it in the broth instead of water. Add the cinnamon stick, the cardamom, and the cloves. Good luck picking those out later. If anyone has a trick to picking teeny tiny seed pods out of rice, please let me know!!
The rice is the base for this dish. Top that with the peas, onion, garlic, sweet potato, cauliflower. Add a dash of the saffron water and you are ready to eat! Last time I topped it with cilantro, but our cilantro went bad before I was able to use it. Sometimes, it’s all about adaptability!
Hopefully you enjoy this dish the second time around as much as the first!