Cauliflower Cloud Pilaf

“How about this? ‘Savor the simplicity of our Cauliflower Pulao – where every bite is a symphony of flavor and fragrance!’ How does that sound?”


  • 1 medium-sized cauliflower, cut into small florets
  • 1 cup basmati rice
  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 green chili, chopped (optional)
  • 1-inch piece of ginger, grated
  • 2 cloves of garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Water as needed


  1. Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for about 20-30 minutes. Drain and set aside.
  2. Heat oil or ghee in a pan or pressure cooker over medium heat. Add cumin seeds and let them crackle.
  3. Add chopped onions and sauté until they turn translucent.
  4. Add grated ginger and minced garlic. Sauté for a couple of minutes until the raw smell goes away.
  5. Add chopped tomatoes and green chili (if using). Cook until tomatoes turn soft and oil starts to separate.
  6. Add turmeric powder, garam masala, coriander powder, and salt. Mix well and cook for another minute.
  7. Add cauliflower florets to the masala mixture and sauté for a few minutes until they are lightly coated with the spices.
  8. Drain the soaked rice and add it to the cauliflower mixture. Stir well to combine.
  9. Add water (typically, for 1 cup of rice, you’ll need 2 cups of water). Adjust the water quantity according to your preferred rice consistency.
  10. Cover the pan or pressure cooker with a lid and cook until the rice is done and the cauliflower is tender. If using a pressure cooker, cook for about 2 whistles.
  11. Once done, fluff the pulao gently with a fork. Garnish with fresh coriander leaves.
  12. Serve hot with raita (yogurt dip) or any curry of your choice.

Enjoy your cauliflower pulao!

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