Silk Road Cauliflower Pilaf
1 1/2 cup long-grain white rice
2 Tbs olive oil
2 cups vegetable stock
12 cardamom seeds (not powder)
1 tsp cumin seeds (not powder)
1/4 tsp chopped dried chile pepper
(we used Anaheim from the garden)
1 cinnamon stick
1 tsp sea salt
2 cups cauliflower florets
1/4 cup Marcona almonds, chopped
1/2 cup raisins
- Cook rice in the olive oil, stirring, over low heat until rice is coated with oil, about 1 minute. Add stock, bring to a boil. Add spices, salt and cauliflower. Reduce to a simmer and cover.
- Cook until rice is done, about 20 minutes.
- Remove from heat, discard cinnamon stick and as many cardamom pods as you can find. Add almonds and raisins and eat immediately.
Frank of the beautiful site Memorie di Angelina writes "Not so weird, really, but delicious yes! In Italian cooking the combination of cauliflower, raisins and pinoli nuts (often with saffron or anchovy added) is a classic one, often paired with pasta. It is found in dishes that come from Moorish influence."