Cauliflower and Harissa Pilaf

Tip the cauliflower florets into a deep roasting tin and toss with the oil and harissa. Roast for 15 mins. Drain the rice and add to the tin with the cauliflower, then pour in the hot stock and mix well. Cover with foil and seal the edges, then bake for 20 mins.
Remove the foil and fluff the rice with a fork. Stir in the beans, peas and spinach, then cook for 5 mins more or until the greens are cooked and the rice is tender. Serve hot with pickles and chutney.

40 mins

4 serving

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