Cauliflower 'Biryani' with spices and coriander

A keto version of biryani: cauliflower 'rice' flavored with garam masala, turmeric and coriander, accompanied by roasted vegetables and a drizzle of natural yogurt.

Ingredients

1 medium cauliflower, grated (in 'rice')

1 red onion, sliced

2 tablespoons of olive oil

1 teaspoon of garam masala

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

100g green peas (optional, increase the carbohydrates slightly)

1 handful of chopped fresh coriander

Salt and pepper

Plain yogurt (to serve)

Instructions

1. Preheat the oven to 200°C if you want roasted vegetables as an accompaniment (zucchini, eggplant). Toss vegetables with 1 tablespoon olive oil and roast 15–20 minutes until lightly browned.
2. Pulse the cauliflower in a food processor until you obtain a grainy texture similar to rice; avoid mixing too finely to preserve the texture.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute the chopped onion for 3–4 minutes until translucent, then add the garlic if desired.
4. Add the garam masala, turmeric and cumin and cook for 30–60 seconds, stirring to lightly roast the spices and awaken their aromas.
5. Add the grated cauliflower (and peas if using), salt and pepper. Sauté over medium-high heat 5–7 minutes, stirring regularly, until the cauliflower is tender but still slightly firm.
6. Remove from the heat, add the chopped fresh coriander and adjust the seasoning. Serve hot with a drizzle of natural yogurt and roasted vegetables if prepared.

Variants

• Chicken biryani: add pieces of sautéed chicken for a meaty version.
• Spicy version: add 1/2 teaspoon of chili powder.
• Without yogurt: replace with coriander chutney to accompany.

Tips

• Do not overcook the cauliflower to avoid a mushy texture.
• For a more airy result, put the grated cauliflower in a food processor for a few seconds then fluff it with a fork.
• Serve immediately to preserve the texture of the grains.

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