Cauliflower & Sun-dried Tomato Pilaff Recipe

This easy, quick dinner is perfect for busy nights when you just don't have the time to cook fully from scratch.  Using seasonal cauliflower, this vegan dish would also work well as a side dish, but is perfect on its own with a lovely warming glass of red wine.  Seasonal comfort cooking at its best!


1 cauliflower, cut into small florets
2 tbsp olive oil
1 aubergine, diced
50g toasted flaked almonds
250g sundried tomato paste
2 x 250g pack Waitrose LOVE Life Spelt, Quinoa, Red Rice and Wild Rice
Small bunch of flat-leaf parsley, roughly chopped


1. Cook the cauliflower in boiling water for 3-4 minutes, until just tender.  Drain, reserving 100ml of the cooking liquid.

2. Meanwhile, heat the oil in a large pan and fry the aubergine for 4 minutes.

3. Add the almonds, tomato paste and cauliflower with the reserved cooking liquid and stir-fry for 1-2 minutes.

4. Cook the mixed grain pouch according to pack instructions, stir into the cauliflower mix and season to taste. Scatter with chopped parsley before serving.


Recipe originally published in Waitrose magazine

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