Baked Cauliflower and Mushroom Pilaf

Ingredients:

  • 2 tablespoons coconut oil

  • 1 cup sliced mushrooms

  • ½ head cauliflower, cut into small florets

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 thumb-size piece ginger, finely grated

  • ¼ cup chopped raw cashew nuts

  • 2 tablespoons curry powder

  • 1 tablespoon garam masala

  • 1 tablespoon turmeric

  • salt and pepper to taste

  • 1 cup basmati rice or similar

  • 1 cup boiling water

  • 1 cup coconut milk

  • fried onions for garnish (optional; see below)

    FOR THE FRIED ONIONS:

  • 1 cup light olive oil

  • 1 large onion, thinly and evenly sliced

  • ½ cup rice flour

    Instructions:

  • Preheat your oven to 375°F (190°C).

  • In a large skillet, heat the coconut oil over medium heat. Add the sliced mushrooms and cauliflower to the skillet and cook for about 5 minutes, until they start to brown.

  • Now add the onion, garlic, and ginger. Cook until the onion becomes translucent and fragrant. Add the cashew nuts and stir in.

  • Add in the curry powder, garam masala, turmeric, salt, and black pepper. Cook for another 2 minutes, stirring frequently. Then add the rice and stir in and coat well.

  • Pour in the boiling water and coconut milk and bring to a boil. Season with salt and pepper.

  • Place a lid on the skillet, then put into the preheated oven and bake for 30 minutes.

  • Once cooked, remove the skillet from the oven and let it sit for a few minutes. Top with the fried onions (see below) before serving, if desired.

    To make the fried onions:

  • Heat the oil in a small pan until it reaches 320°F (160°C).

  • Dust the sliced onions in the rice flour, then shake off the excess through a colander.

  • Fry the onions until golden brown, stirring often so they color evenly. This usually takes 4 to 5 minutes.

  • Remove and drain over paper towels.