Cauliflower Bhaat (Cauliflower Pulav)

This is a delicious and easy to make traditional dish. Cauliflower adds a good dose of fibre to this dish and the spices take it to the next level.

Credit: Indian Vegan Cookbook

Ingredients

• 3 cups long grained rice
• 500 – 800 gms cauliflower
• 2 large onions, sliced thinly
• 1 coconut (2½-3 cups, grated)
• ½ cup coriander leaves chopped
• 4 tbsps groundnut or coconut oil

For the dry spice masala:

• 5 cloves
• 1 tbsp coriander seeds
• 1tsp black cumin or 1½ tsp cumin seeds
• 3 inch cinnamon stick
• 3-4 red chillies or as per preference

For the tempering:

• 4-5 cloves
• 4 cardamoms
• ½ tsp caraway seeds (shah jeera) or black jeera

Method

1. Powder the cloves, coriander seeds, black cumin seeds, red chilli, and cinnamon coarsely and keep aside ready to use.
2. Grate or scrape the coconut. Put it in a blender jar and add enough water to just about cover it. Grind it fine and strain it to get about 2 cups of thick coconut milk. Get the second extract by returning the leftover fibre to the blender jar and adding enough water to allow the blades to turn easily. Use this as part of the additional water that is going to be needed.
3. Slice the onions thin and long. Chop the cauliflower into bite sized pieces. Chop the coriander and keep aside.
4. Clean, wash and drain the rice and keep it aside until it is ready to use.
5. Heat the oil in a wide thick-bottomed steel pot. Add the cloves, cardamoms, and caraway seeds (shahi jeera) and saute till the cloves become brown and the caraway seeds/black jeera splutter.
6. Add the sliced onions and fry till golden brown on medium to low heat.
7. Add the rice and stir it gently till it turns whitish.
8. Add the cauliflower pieces and stir. If the rice takes a short time to cook, it’s best to cover the pot and allow the cauliflower to cook a little.
9. Add the coconut milk and another 4 cups of water including the second extract of coconut milk. Add salt and the powdered spices. Stir well, bring to a boil, and simmer till the rice is cooked.
10. Once it is done, turn off the heat and add the chopped coriander. Mix gently and garnish with a little more chopped coriander before serving.
11. If you’re using a pressure cooker, use only a total of 5 cups of liquid instead of 6 i.e.2 cups coconut milk + 3 cups water including the second extract.
12. Serve this with a kachumber or salad of your choice.