The ginger root, garlic, bay leaves, and spices give this cauliflower and cashew pilaf loads of depth, with a nice pop of colour from the green beans. I love it with a little drizzle of harissa, for a gentle hint of spice.
Ella’s Tips
tip for tinies: If you’re cooking for very young children, omit the cashews from the roasting tin and sprinkle over the adults’ portions when serving.
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