Inspired by Mexico's tomato and coriander rice tradition, this dish is made by quickly sautéing riced cauliflower over high heat. With no grain used, it is a ketogenic-friendly alternative.
Rice the cauliflower with a grater or by pulsing in a food processor into fine grains, then press with a clean cloth to remove excess moisture.
Sauté the onion and garlic in olive oil for 1 minute, add the tomato and cumin and cook for 2 minutes. Add the riced cauliflower and salt, and sauté over high heat, stirring constantly, for 5 minutes.
Stir in the coriander and serve hot.
Overcooking the cauliflower releases its water and turns it mushy, so keep the heat high and the cooking time short to preserve a rice-like texture. Dry the cauliflower thoroughly before ricing, or it will steam and turn watery in the pan.
Domates bulamadığım bir gün küçük bir kutu domates konservesiyle denedim, sonuç biraz daha sulu oldu ama tadı yine de fena değildi. Taze domatesle yapıldığında daha kuru bir pilav dokusu elde ediliyor.
Yüksek ateşte 5 dakika sote ettiğimde benim karnabaharım hâlâ biraz sertti, tam pilav kıvamına gelmesi için 2 dakika daha kapaksız pişirdim, o zaman istediğim dokuya ulaştı.
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