Meera Sodha's Vegan Recipe for Roasted Whole Cauliflower Walnut Pilaf | The new vegan

A vegan Christmas dinner recipe has to perform on many levels. There has to be some showmanship about it, so it feels special enough to put on the table. It should stand on its own, but also come with a traditional turkey dinner and all the trimmings, because that's, I think, how a lot of people still eat at Christmas. And, above all, it must not overwhelm the cook, who will already be very busy. I hope this week's recipe takes all of these things into account, to ensure you have a joyous day both in the kitchen and at the table.

You could prepare the sauce and rice in advance, and reheat the rice just before serving, either in the microwave or by adding a few teaspoons of water to the rice pot, covering and reheating gently, before tossing in the herbs and serving. Cauliflower, however, is best fresh out of the oven, but if it needs to come out early, it can rest for a while; quickly pop it in the oven later, until crispy and warm.

Preparation 15 minCooking 1 h 20 minServes 4

For the cauliflower2 tsp ground cumin½ tsp Kashmiri chilli powder½ tsp fine sea salt2 tbsp rapeseed oil1 large cauliflower (or 2 small), shredded (800g net)

For the pilaf300g basmati rice4 tablespoons rapeseed oil2 onions, peeled and minced1 teaspoon fine sea salt1 teaspoon ground cumin1 teaspoon coriander ground¼ tsp ground black pepper50g shelled unsalted pistachios50g whole almonds, coarsely halved20g fresh coriander, finely chopped20g fresh parsley, finely chopped

For the tahini sauce85g tahini3 tbsp rapeseed oil1 lemon squeezed to make 2 tbsp juice ½ small garlic clove, peeled and grated⅓ tsp fine sea salt

Heat the oven to 200C (180C fan)/390F/gas 6. In a small bowl, combine the cumin, chili powder, half a teaspoon of salt and two tablespoons of oil until until you have a smoo th dough.

Cut off the base of the cauliflower heart so it lays flat. Rub the whole cauliflower with the spice paste, then place in a high-sided or rimmed baking sheet. Pour 100ml lukewarm water around the cauliflower, roast for an hour, until golden on top and tender inside (check by pricking it with a skewer or tester of cake), then remove and set aside.

While the cauliflower is roasting, wash the rice very well in a colander until the water is clear, then put it in a bowl, pour warm water over it to cover and soak until needed.

Put four tablespoons of oil in a large saucepan with a tight fitting lid, turn the heat to medium, then sauté the onions with a teaspoon of salt, stirring occasionally, for 12 minutes, until soft. are tender and dark.

Add spices, cook for one minute, then add nuts and stir to coat. Drain the rice well, then add to the onions, stir again to distribute the nuts and onions throughout the rice, then add 450ml of just boiled water and press the lid down. Bring to the boil, simmer for a few minutes, then lower the heat and simmer for 12 minutes. Remove from the heat and allow to steam and let stand for 10 minutes - do do not lift the lid.

While the rice stabilizes, prepare the tahini sauce. Put everything in a jam jar or similar, add four tablespoons of cold water, then shake like crazy until you have an emulsified sauce: it should be like double cream and pourable; if it is too thick, add a little more water; too thin, more tahini paste. Check the seasoning and adjust the salt and lemon juice if necessary.

To serve, mix the chopped herbs with the rice, then pour over your best dish and garnish with the cauliflower head. Pour the tahini sauce into a pretty pitcher. Drive a sharp knife into the cauliflower and encourage guests to help themselves with rice, a wedge of cauliflower and a healthy amount of tahini sauce.

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