Riced Cauliflower Pulao
Equipment
- Food Processor
- Wok or Frying pan or Sauté pan
Ingredients
- 1 head fresh cauliflower, Medium to large
- 1 medium onion, chopped
- 1 cup heaped shelled peas, frozen or fresh
- 1 tsp cumin seeds
- 1-2 bay leaves
- 4-5 green cardamom
- 1 star anise or black cardamom
- 2-4 cloves
- 2 tbsp ghee or olive oil or mix of both
- 2 tbsp chopped cilantro
- sea salt and black pepper as needed
Instructions
- Break the cauliflower into small florets. The add then to a food processor in batches. Pulse the florets so they breakdown, then pulse a few more times to a consistency/size of real rice.
- Transfer to a large bowl and pulse then remaining cauliflower florets.
- In a large frying pan or wok, warm the oil or ghee. add the chopped onions and saute for 7-8 minutes until they're browned well on all sides. Add the whole spices, salt and continue sautéing for another 5 minutes.
- Add the riced cauliflower and mix well with the spices. Saute for another 5-7 minutes stirring occasionally so the caulk cooks evenly and absorbs the flavors of the onions and spices. Check the seasoning. add the peas and cook for another 5 minutes, you may need to add a few teaspoons of water if the rice is dry. Mix well, cover and let the steam warm everything through. Garnish with chopped cilantro and Serve!
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