Cauliflower Pilaf

My Thermomix take on Ravinder Bhogal's fragrant cauliflower pilaf — golden, spiced rice with tender cauliflower florets, toasted cashews and fresh herbs, all cooked in one bowl.

This is my independent Thermomix homage to Ravinder Bhogal and the warming appeal of a good cauliflower pilaf. It keeps the spirit of the original inspiration — fragrant spices hugging tender cauliflower through golden rice — but the method is written fresh for TM6 and TM7 cooks who want clear settings and a comforting, achievable result.

Ingredients

• 🍚300 g basmati rice, rinsed and soaked 20 min
• 🥦1 small cauliflower (approx. 500 g), cut into small florets
• 🧅1 onion, quartered
• 🧄3 garlic cloves
• 🫚2 cm fresh ginger, peeled
• 🫒2 tbsp ghee or neutral oil
• 🌼1 tsp cumin seeds
• 🌼1 tsp ground turmeric
• 🥄1/2 tsp garam masala
• 🌶️1/4 tsp chilli flakes
• 💧700 g water
• 🧂1 tsp salt
• 🥜40 g cashews, raw
• 🍋1 tbsp lemon juice
• 🌿Fresh coriander leaves, to serve
• 🌿Fresh mint leaves, to serve

Thermomix method

1. Place onion, garlic and ginger in the mixing bowl. Chop 5 sec / speed 7, then scrape down the sides.
2. Add ghee or oil. Sauté 3 min / 120°C / speed 1, MC off, until the onion is soft and fragrant.
3. Add cumin seeds, turmeric, garam masala and chilli flakes. Toast 1 min / 120°C / speed 1, MC off, until the spices bloom.
4. Drain the soaked rice well. Add rice to the mixing bowl along with the cauliflower florets, water and salt. Cook 18 min / 100°C / Reverse / speed 1, MC on, until the rice is tender and the cauliflower is soft.
5. Meanwhile, place cashews in a dry small frying pan and toast over medium heat on the stovetop until golden, about 3 min, shaking often. Set aside.
6. Once cooked, rest the pilaf in the bowl 2 min / 0°C / Reverse / speed 0 so the grains firm up and excess moisture absorbs.
7. Fluff gently with the spatula, stir through the lemon juice, then transfer to a warm serving platter. Scatter the toasted cashews, coriander and mint over the top and serve immediately.