Pilaf
This low-carb take on fluffy pilaf uses grated cauliflower, lightly steamed in a pressure cooker, then sautéed in butter with pine nuts. It is a practical vegetable alternative to grains that retains the buttery aroma of Turkish pilaf.
Grate the cauliflower or pulse in a food processor to make fine, grain-like pieces.
Put the grated cauliflower in the pressure cooker's steaming basket and close the lid. Cook for 4 minutes, then release the steam quickly.
Drain the steamed cauliflower and sauté in the butter with the pine nuts for 10 minutes, until the excess moisture evaporates. Season with salt and black pepper.
Keep the steaming brief: overcooking the cauliflower releases too much water and makes the pilaf mushy. Stir it as it cooks in the butter to prevent sticking. Allergens: contains milk and dairy products.
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