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Photo of Cauliflower pilaf with grilled lamb cutlets by WW

Cauliflower pilaf with grilled lamb cutlets

Total Time
50 min
20 min
30 min
An easy and tasty mid-week meal that the whole family will love. The rustic spices in the pilaf are paired perfectly with the sweet currants.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Ground cumin

1 tsp

Ground coriander

1 tsp

Ground turmeric

½ tsp

Basmati rice

1¼ cup(s)

Chicken stock

2½ cup(s), (625ml)


400 g, (florets)

Baby spinach

3 cup(s), (100g)


2 tbs

Lamb French cutlet(s) or rack(s), raw

320 g, (Buy 8x50g), fat trimmed

Oil spray

1 x 3 second spray(s)


  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, coriander and turmeric and cook, stirring, for 1 minute or until fragrant.
  2. Add rice and stir until well coated. Add stock and cauliflower and bring to the boil. Reduce heat and simmer, covered, for 15–20 minutes or until stock has almost completely absorbed.
  3. Remove from heat. Top rice with spinach and currants. Cover saucepan with a tea towel. Replace lid and set aside to steam for 5 minutes or until rice is tender.
  4. Meanwhile, preheat a large chargrill or barbecue over high heat. Lightly spray lamb with oil and season with freshly ground black pepper. Grill for 2 minutes each side or until cooked to your liking. Fluff pilaf with a fork before serving with lamb.