A low-carb take on traditional Turkish grain pilaf, this dish is made by grating cauliflower, lightly steaming it in a pressure cooker, then sautéing it in butter with pine nuts. It keeps the buttery aroma of Turkish pilaf while swapping grain for vegetables.
Grate the cauliflower or pulse it in a food processor until it breaks into rice-sized pieces.
Place the grated cauliflower in the pressure cooker's steamer basket, seal the lid, cook for 4 minutes, and quick-release the pressure.
Drain the steamed cauliflower and sauté it in the butter with the pine nuts for 10 minutes until the excess moisture evaporates, then season with salt and pepper.
If you steam the cauliflower too long it releases too much water and the pilaf turns mushy, so keep the timing short. If you leave the pot unstirred during the sauté step, it can stick to the bottom. Allergens: contains milk and dairy.
Use blanched almonds instead of pine nuts for a more economical version; just shorten the toasting time by a minute.
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