Recipes Cauliflower Pilaf 4.0 (516) Add your rating & review This fragrant side dish was born out of an argument between Bruce Aidells and Nancy Oakes on whether an entire head of cauliflower could be filled like dolma, the Middle Eastern family of stuffed grape leaves and vegetable dishes. "Nancy thought it could be done; I didn't," he says. Aidells turns the idea of dolma inside out by topping a rice casserole with cauliflower florets. "I'm the lazy, more practical cook," Aidells says. "That's why Nancy has the big fancy restaurant and I have this kitchen." Slideshow: More Healthy Vegetable Dishes By Dr. Bruce Aidells Dr. Bruce Aidells With 40 years of teaching, writing, and producing award-winning recipes and sausages, Bruce Aidells is an American expert on sausage. In addition, his knowledge of American regional cooking has led him to write hundreds of published recipes that showcase the bounty of American ethnic and regional cooking, as well as grilling and charcuterie.Expertise: recipe writing, grilling, smoking, charcuterie, and salumi.Experience: Dr. Bruce Aidells is a PhD scientist specializing in breast cancer. While obtaining his degree at UC Santa Cruz he had a side project opening and running a lunch restaurant on the campus. While the PhD was earned, it was the restaurant cheffing experience that was most important for the remainder of his career.Bruce left the lab to open Poulet, a small charcuterie in Berkeley, California, and eventually began to produce Cajun and Creole-style sausages under the brand Aidells Sausage, which became a national favorite.Bruce is the author of multiple cookbooks; has contributed to publications including Gourmet, Real Food, Cooking Light, Food & Wine; and worked as a contributing editor for Bon Appetit and Eating Well. Food & Wine's Editorial Guidelines Updated on February 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Keller + Keller Active Time: 45 mins Total Time: 1 hrs 30 mins Yield: 8 Ingredients 2 heads of cauliflower, cored (about 5 pounds total) 1/4 cup extra-virgin olive oil Salt and freshly ground pepper 1/2 cup pine nuts 1 large onion, finely chopped 1 teaspoon ground turmeric 1 1/2 cups basmati rice 2 1/2 cups low-sodium chicken broth 1/2 cup dried currants 1/4 cup chopped cilantro 3 tablespoons unsalted butter, melted 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika) Directions Preheat the oven to 425°. Separate one head of cauliflower into 2-inch florets and the other into 1-inch florets. On a large, rimmed baking sheet, toss the 1-inch florets with 3 tablespoons of the oil and season with salt and pepper. Roast the cauliflower for about 15 minutes, stirring occasionally, until golden in spots and tender. Meanwhile, bring a pot of salted water to a boil. Add the 2-inch cauliflower florets and cook until tender, about 15 minutes. Drain and pat dry. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the turmeric and rice and stir to coat. Stir in the chicken broth and 1/2 teaspoon of salt and bring to a boil. Cover tightly and cook over low heat until the broth is absorbed and the rice is tender, about 20 minutes. Transfer the rice to a large bowl. Fold in the roasted cauliflower, toasted pine nuts, currants and cilantro. Spoon the rice into a 2 1/2- to 3-quart soufflé dish and press lightly on the top. Arrange the boiled cauliflower florets on top. In a small bowl, combine the melted butter and paprika. Brush half of the butter mixture over the cauliflower and bake for about 15 minutes, until heated through. Preheat the broiler. Brush the cauliflower with the remaining butter and broil, 6 inches from the heat, until lightly browned, about 5 minutes. Serve hot or warm. Rate it Print