Cauliflower and cashew pilaf tray bake (Serves 4)

Ingredients:

1 onion, finely sliced; 1 cauliflower, tough outer leaves discarded, cut into florets; 1 thumbsized piece of ginger, peeled and finely grated; 2 garlic cloves, crushed; 1½ tbsp coconut oil, melted; 1 cinnamon stick; 2 bay leaves; 1tsp cumin seeds; ½tsp turmeric; 1tsp ground coriander; 50g cashews, roughly chopped; 40g sultanas; 250g white basmati rice, rinsed and drained; 200g green beans, trimmed and cut into 4-5cm lengths; 500ml hot vegetable stock; 1 lemon, halved; Small handful of coriander, roughly chopped; harissa, to serve (optional).

Method:

1. Preheat the oven to 180˚C fan.

2. Put the onion, cauliflower, ginger and garlic into a large roasting tin. Add the coconut oil, cinnamon, bay leaves, cumin, turmeric, coriander and cashews. Mix everything until well combined and spread out in a single, even layer.

3. Place the tray in the oven and bake for 10 minutes, until the onion and cauliflower have taken on a little colour.

4. Take the tray out and add the sultanas, rice and green beans. Stir them through the veg, then spread everything out in an even layer. Pour over the hot stock.

5. Cover the tray with foil and bake for 25 to 30 minutes, until the cauliflower and rice are tender. Season and add a squeeze of lemon juice to taste, then serve with a generous sprinkling of coriander, and a drizzle of harissa, if you like.