James Knappett served up a tasty spiced whole cauliflower with pilaf rice on Saturday Kitchen.

The ingredients for the pickle are: 200g rice wine vinegar, 200g white caster sugar, 5g salt and 3 long red chillies, thinly sliced.

For the pilaf: 3 tbsp unsalted butter, 1 banana shallot (or 1 small onion), finely chopped, 280g long grain rice, 530ml vegetable or chicken stock, 40g sultanas, 1 tbsp orange zest, 1 small stick cinnamon, 1¼ tsp salt and ¼ tsp freshly ground black pepper.

For the cauliflower: 50ml grape seed oil, 1 medium cauliflower, leaves removed, 250g unsalted butter, 20g Goan curry powder, 70g toasted peanuts, roughly chopped, 1 acidic, green apple, such as Granny Smith, peeled and diced, 1 bunch coriander, leaves picked, stalks chopped, 180g plain yogurt and 320g mango chutney.

See more vegetarian recipes in the book titled: Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love available from Amazon now.