Pilaf from Cauliflower with Meat
by Editorial Staff
In appearance, this dish resembles pilaf, but it has a crumbly cauliflower taste, very pleasant, and a wonderful aroma. Lovers of cauliflower will definitely like this pilaf. The recipe is easy and simple. I did it with chicken, but you can also take the lamb, pork, duck, or turkey.
Ingredients
- Cauliflower -0.9-1 kg;
- Chicken fillet – 600 g (1 large breast or just boneless chicken meat);
- Onions – 2-3 heads;
- Carrots – 1 piece;
- Garlic – 3-4 cloves;
- Vegetable oil – 4-5 tablespoons;
- Salt to taste;
- Spices (to your taste, optional) – 2 teaspoons (curry, a mixture of peppers, black and red hot peppers can be used);
Directions
- Chop onion and carrots – into small cubes, garlic – into small slices. Chicken fillet – into slightly larger cubes. Wash the cabbage, cut into inflorescences, turn through a meat grinder.
- Fry: pour vegetable oil into a wide-bottomed saucepan. Heat, fry the onion until transparent. Add carrots and fry for another 4-5 minutes over medium heat. Add fillet, stir, fry until slightly golden brown (stirring occasionally).
- Stew: put cabbage to the meat, salt, add spices. Mix well. Cover, reduce heat to low, simmer until cabbage softens. Make sure that the cabbage does not burn. You can add a little butter before finishing.
Enjoy your meal!
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