Cauliflower ‘rice’ tahdig - crispy Persian bake
Cauliflower replaces rice for a lower-carb main course.
Serves: 6 – 8
INGREDIENTS
750g small potatoes 500g cauliflower florets 3 tbsp olive oil
1 tsp + 1 tsp turmeric Salt and pepper 500g minced beef 1 onion, grated
20g flat-leaf parsley, chopped
1 tsp each of paprika, ground coriander, cumin 3 + 1 tbsp sunflower oil 1 large egg, beaten
METHOD
Preheat your oven to 180°C and line a large baking sheet or oven shelf with baking parchment.
Wash the potatoes and boil them with 1 tbsp salt for 25 minutes; cool down.
Wash the cauliflower florets and pulse them in a food processor until a ricelike consistency. Do not process for too long. l Put the cauliflower in a frying pan, with the olive oil, 1 tsp of turmeric and a tsp of salt and ½ tsp of pepper. Fry for 3 minutes at medium heat. Set aside. l Mix the grated onion, minced meat, chopped parsley, salt, pepper; the remaining spices and 3 tbsp sunflower oil in a large pan and cook for approximately 5-7 minutes at a high temperature, stirring at all time. Separate meat with a fork to avoid large clumps.
Cut the potatoes into ½ cm thick slices and lay them on the lined oven tray/shelf.
Coat the potatoes with a tablespoon of sunflower oil and roast for 20 minutes until golden but not too crisp. Leave to cool. l Place the cauliflower rice in a bowl, add the beaten egg and mix well. l Use the potatoes to line the base of a medium size (20cm) non-stick cooking pot.
Spoon the meat mixture over the potatoes, pressing hard with a large spoon to compress it.
Spoon the cauliflower rice on top and also use a spoon to help push everything down and stick together.
Return the pot to the hob and cook over medium heat until all the ingredients adhere together (8 mins approx).
When ready to serve, you’ill need a large, round plate 2cm diameter larger than the pot.
Place the plate over the pot and, holding them firmly together, invert them so the tahdig is potato-side up on the plate. Serve hot or warm.