Today I’m going to share a recipe for cauliflower pilaf. To be frank, it has only the name of pilaf. The thing is that finely chopped cauliflower florets slightly resemble grains of rice. In other respects, neither the composition of ingredients nor the cooking technique have nothing in common with pilaf.
Cauliflower pilaf is a great way to diversify and add vegetables to your diet. Cauliflower itself has a fairly neutral flavor and is easily absorbed and saturated with the flavors of the spices with which it is cooked.
To the cabbage, we add spices to cheer up the flavor palette, cilantro for freshness and an oriental touch (the dish comes from India) and some cashews to create a contrast of textures.
(на 2 порции)
- 1 cauliflower;
- 50 g (1,8 oz) cashew nuts;
- 1 tsp. turmeric powder;
- 1 tsp. chili flakes;
- 1/2 tsp. cinnamon stick;
- 2 cloves;
- 1 bay leaf;
- 3 to 4 stalks of coriander.
The cooking process
Wash the cabbage and divide into florets. Place in a bowl (or directly in the bowl of a food processor) and add 1 tsp. turmeric, 1 tsp. chili flakes.
Stir with your hands.
Then shred the cabbage florets with a food processor (I use a Ninja BL770) until they are rice-like. You can do the same with a blender, but don’t overdo it.
In a dry frying pan, roast the cashews for 1-2 two minutes.
Pour some vegetable oil into a frying pan, heat it up and add the bay leaf, 1/2 cinnamon stick and 2 clove buds and fry lightly.
Add the cauliflower to the pan. Fry for 1 to 2 minutes, then turn the heat down to low, cover and cook for 5 minutes.
At this time, finely chop the coriander and add it to the pilaf. Stir and serve.
Spicy Indian cauliflower pilaf
- Food Processor
- 1 kale cauliflower
- 50 g cashews
- 1 tsp. turmeric powder
- 1 tsp. chilli flakes
- 1/2 stick cinnamon
- 2 cloves
- 1 bay leaf
- 3-4 stalks cilantro
- Wash the cabbage and divide into florets. Put in a bowl (or directly into the bowl of a food processor) and add 1 tsp. turmeric, 1 tsp. chili flakes. Stir with your hands so the florets are coated on all sides with the spices.
- Use a food processor (I use a Ninja BL770) to shred the cabbage florets to the size of a rice cake. You can do the same with a blender, but don't overdo it.
- Roast the cashews in a pan for 1-2 two minutes. Without adding oil
- Pour some vegetable oil into a saucepan, heat it up and add the bay leaf, 1/2 cinnamon stick and 2 clove buds and fry lightly.
- Add the cauliflower. Fry for 1 to 2 minutes, then turn the heat down to low, cover and cook for 5 minutes.