I made this Pilaf to go with ground lamb coconut-milk curry this past weekend. It tasted fabulous, even if I say so myself
Cauliflower Rice Pilaf
Butter/Ghee - lots, ok I used about 3 Tbs
Pine nuts - a handful
cardamom - 1-2
cinnamon - 1"
cloves - 3-4
bay leaf - 1
star anise - 1 (optional)
mint - 1 Tbs chopped (optional)
raisins - a few (optional)
Onion - 1 medium, thinly sliced
Cauliflower - 1 medium, finely chopped, or pulsed in a food processor
Heat the butter/ghee in a pan and add all the dry spices (except bayleaf) and fry till fragrant. Add pine nuts and fry till golden. Add raisins and fry till they plump up. Add bay leaf - it browns really quick, so be careful not burn it - and add the sliced onions. Saute till the onions turn golden (or really dark if you like them caramelized). Add the chopped cauliflower and the mint and stir for a few seconds and cover with a lid and cook for 5 minutes or so till the required level of doneness is reached. Make sure you stir every now and then to prevent it from charring. Season with salt. Serve with your favorite curry.
This recipe was inspired by a picture FlyNavyWife had posted. Her food pics are just awesome.