Cauliflower – Rice Dish
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g cauliflower
- 400 g potato (s)
- 2 onions)
- 3 tomato (s) and some water
- 50 g iner
- 1 teaspoon cumin, unground
- 2 teaspoons turmeric
- 1 teaspoon spice mix (Garam Masala)
- 4 stalks coriander, fresh
- 1 teaspoon salt
- Oil (sunflower oil)
- 2 cup basmati
- 150 g peas (frozen)
Print Recipe
Pin Recipe Instructions
- Clean the cauliflower, cut off the florets and cut in half. Peel, wash and chop the potatoes. Heat plenty of oil in a saucepan and fry the cumin in it until it is lightly brown. Dice the onions and add them to the pan with the cumin. Also add turmeric, garam masala and salt to the pan and fry. Dice tomatoes and briefly boil in the spices.
- Add the washed cauliflower florets and potatoes. Fill up with a little water and cook for about 20 minutes. If it gets too runny, it can boil for the last 10 minutes with the pot open.
- Cook the rice in salted water until cooked. Fry the cumin in hot oil in a pan, add the turmeric and fry with it. Add the frozen peas to the pan and toss in the spices. Add rice to the peas and fry.
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