Cauliflower Pilaf Recipe
Another day, Yasin and I are on a diet. We sat at the table in the evening, I said, look, I cooked pilaf. "Of course, of course," said Yasin, "You are trying to trick me with this semolina". "Are you sure it's semolina?" I said, he checked it with a fork and said "yes". At that point, I came to the conclusion that I have the recipe right. Yasin's opinion that semolina is something that can be consumed in the diet is a separate article, we will refer to it later.
How Does Cauliflower Pilaf Taste?
I think this is the first question that will come to mind of anyone who sees the recipe. I think it tastes amazing. There are many different versions of this rice, each has its own flavor, so I can't generalize that all cauliflower rice is amazing, but this one is really delicious. Of course, it's not exactly a rice pilaf. But that's not the purpose either. This is a completely different pilaf recipe, like buckwheat pilaf.
In cauliflower rice, all the ingredients are in perfect harmony with each other and the new flavor that emerges is magnificent. It was too ambitious to say that it is now magnificent. You know, it's not great for the general food category, but it's great in its category. Now, it wouldn't be right to call it magnificent next to a warm, crumbly rice pilaf made with chicken broth. But once you start dieting and get used to diet food, even the things you wouldn't normally look at start to slip into the "not bad" category. While this recipe is in the "not bad" category under normal conditions, it falls into the "amazing" category when dieting.
Is Cauliflower Boiled?
No, it is not boiled. One of the most difficult things I have to explain about my recipes is that there is no need to do anything extra that is not written in the recipe. This applies not only to this recipe, but to all my recipes from a to z. If it is not written in the recipe, the question that comes to your mind is "is it pre-boiled/cooked?" The answer to the question is no. If there is such a thing, it will already be written in the recipe. The recipe consists of only the procedures written in the recipe. This dilemma is especially common in chickpea recipes. Actually, there is nothing to be confused about. If boiled chickpeas are written in the ingredients section, it means you need to use pre-boiled chickpeas, if only chickpeas are written, you need to use raw chickpeas. Although it says only chickpeas, there is a boiling phase of the chickpea in the preparation part. The same goes for recipes with raw fried chicken, such as finger chicken, and all other recipes.
Similarly, no water is added to this rice. I specifically stated this in the recipe to prevent mistakes, but I thought I'd make a note here in case it was overlooked there.
How long does it take to cook?
Those who have followed me for a long time already know the answer. The cooking time for each dish varies depending on the ingredients, so the same goes for this recipe. I just opened this thread as a reminder. Do not think that the cooking time is the same as rice because it has rice in its name. Rondo-ground cauliflower, after all, is a small-grained vegetable that cooks quite easily. So don't give up on it. Even after adding it to roasted carrots and peppers, you can turn it around and eat it without cooking it.
Enjoy the recipe...
- Half of one small head of cauliflower (400 g approx.),
- 1 carrot, diced,
- 1 red pepper, chopped finely,
- A handful of chopped parsley/dill,
- 1 tablespoon olive oil,
- 1 tsp pepper flakes,
- 1/2 tsp cumin,
- 1/4 tea spoon black pepper,
- Salt to taste.
- Wash the cauliflower and remove the thick parts,
- Pulse the cauliflower in a food processor until it becomes grainy,
- Heat the oil in a large pan,
- Add the carrots and peppers and sautee until soft,
- Add Cauliflower and stir,
- Cover the lid and cook until the cauliflower is soft,
- Add parsley, pepper flakes, cumin, black pepper and salt and stir and remove from the heat.