Cauliflower Pilav

There are not many cauliflower recipes in my arsenal. There is a good, strong head of cabbage in the refrigerator. How to cook it? No original thought. Well, I’ll turn to books for help. I found a recipe for vegetables in the Greek style from Jacques Pepin. Cauliflower can be cooked in the same way, he writes. But I don’t want Greek style today. I do not want to. I have leftover rice from the day before yesterday’s dinner. And I’ll cook it the best I can, say, pilav. Yes, yes, pilav is exactly what goes with the planned chicken.

Ingredients

• 1 head of cauliflower, about 750 g
• 1 onion, about 200 g, finely chopped
• 1 large carrot or 2 medium carrots, grate on a fine mandolin-type grater
• 1-2 cloves of garlic, chop very finely
• ½ – 1 chili, chopped very finely (replace with hot pepper flakes or cayenne pepper if necessary)
• 1 teaspoon seasonings for pilaf (or more to taste)
• Salt
• Ground black pepper
• 1/2 cup dried cranberries (or cherries, golden raisins, chopped dried apricots, dried currants)
• 4-6 tablespoon olive oil (or another vegetable)
• Parsley, cilantro, and/or finely chopped chives for serving (I used a mixture of all three, (replace chives with green onions if necessary)
• Chopped almonds, walnuts, hazelnuts, pistachios for serving

Option:

Add cooked cereals, rice, farro, pearl barley
1 cup = 240 ml

Directions

1. Disassemble the cabbage into inflorescences. Finely chop the inflorescences and green parts. In the harvester in parts! grind the cabbage to the size of a bean (large peas). If you cut by hand, cut very finely, especially the cobs.
2. Heat 1 tablespoon in a deep frying pan. vegetable oil. add onion and cook over medium heat for about 5-7 minutes.
3. Add 1 tablespoon. oils, chili peppers, garlic, carrots. cook for 1-2 minutes.
4. Add 2-3 tablespoon. butter, cauliflower, pilaf seasoning, salt, pepper, and cook for about 7-8 minutes.
5. Add cranberries, stir, taste. Add salt, pepper, pilaf seasoning, and vegetable oil if necessary. Let it brew under the lid.

   

6. Serve sprinkled with herbs and nuts.

Enjoy your meal!