Rice and cauliflower pilaf (Gobhi pulau) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 12) by Yamuna Devi

  • cauliflower
  • coconut
  • Show all ingredients...

  • EYB Comments

    Can substitute coriander leaves for parsley, vegetable oil for ghee, long-grain white rice for basmati rice, bay leaves for cassia leaves, green cardamom pods for black cardamom pods, and limes for lemons.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toovar dal with chopped spinach (Toovar palak dal); Green beans with water chestnuts (Barbatti singhara sabji); Pineapple and green peas in almond broth (Ananas hari matar shorba); Bitter melon vegetable soup with dal badi (Dal badi shukta) ; Shallow-fried batter-coated chenna cheese patties (Chenna tikka); Sour cream parsley sauce (Khatte malai sas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coriander leaves for parsley, vegetable oil for ghee, long-grain white rice for basmati rice, bay leaves for cassia leaves, green cardamom pods for black cardamom pods, and limes for lemons.

  • jenburkholder on September 17, 2022

    Mild but tasty. I found it needed significantly more salt, but otherwise well-balanced. Made a nice base for a bowl with dal and beet poriyal.

  • Ganga108 on February 22, 2022

    The cauliflower is butter soft, delicately seasoned with a yoghurt and spice mixture, nestled into a beautiful rice dish. You will be amazed at this rice-cauliflower combination

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