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Vegetarian mince and cauliflower brown rice pilaf

Toasted almonds add a nutty crunch to this one-pot vegetarian pilaf. Make this recipe gluten-free by using Quorn mince.

Serves 4

Prep Time 15 min

Cooking Time 30 min


  • Olive oil spray
  • 1 brown onion, diced
  • 1 large carrot, diced
  • 1 garlic clove, crushed
  • 1tbsp garam masala
  • 350g vegetarian mince (we used Fry’s)
  • 175g brown basmati rice
  • 600ml very low salt vegetable stock
  • 450g cauliflower florets
  • 320g green beans
  • 4tbsp toasted chopped almonds and fresh coriander leaves, to garnish


  1. Spray a large, deep non-stick frying pan with olive oil and set over a medium heat. Sauté the onion and carrot for 4–5 min until softened. Increase the heat to high, then add the garlic, garam masala and mince and cook, stirring, for 2 min.
  2. Reduce the heat to medium, then add the rice and stock to the pan. Cover and simmer gently for 12 min.
  3. Stir in the cauliflower, then cover and cook for a further 8–10 min until the rice is cooked. You may need to add a splash of water during cooking if the pilaf looks too dry. Meanwhile, steam the green beans until tender-crisp.
  4. Divide the pilaf and beans among 4 serving plates, then serve garnished with the almonds and coriander leaves.

Make it gluten free by choosing gluten-free stock and an alternative gluten-free variety of vegetarian mince, such as Quorn.

Nutrition per serving

Read more on how we calculate nutrition.
422kcal 24.9g 8.1g 2.3g 20.5g 11.6g 0.9g 115mg 69g 2.6mg

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