Golden cauliflower is a delicious way to enjoy this vegetable, and in this recipe we combine it with a spiced rice and potato dish that makes it a complete and comforting meal. Originating from the Middle East, this preparation stands out for its use of Baharat (seven spices), which adds a warm, slightly sweet aroma. The cauliflower is steamed to maintain its firm texture and then coated with a beaten egg mixture with spices, creating a golden and flavorful layer when cooked. The rice, meanwhile, is toasted in oil, enriched with diced potatoes and mustard seeds, and slowly cooked to achieve a perfect texture. It's an ideal dish for a family lunch or to surprise your guests with exotic flavors. You can serve it as a main course or as a side to meats or fish. If you don't have Baharat, you can use a mix of cumin, coriander, pepper, nutmeg, and cinnamon. Dare to try this unique combination!
Cook
45 min
Servings
8
Chop the peeled potatoes into small squares and set aside.
In addition, grind the rice with the oil and add the potatoes and continue to simmer until half of the grains are white.
Add the mustard seeds and heat the rice with it for a couple of minutes and then add the salt and boiling water. Mix well, cover and let it cook on high heat for three minutes and then lower it to minimum heat and place a heat diffuser under the pot. Let it cook slowly for 15 to 20 minutes.
Once ready, add two tablespoons of butter and mix well. Ready to serve. Book.
Steam the cauliflower cut into branches for approximately eight minutes or until cooked but firm.
In addition, season the eggs with Bharat and pepper.
Continue adding the salt and whisk vigorously until the dressings dissolve. Take the cooked branches, pass them through the beaten egg. Separately heat the oil.
Fry the cauliflower branches in the oil and turn over to brown evenly. Serve accompanied by the rice with potatoes and mustard seeds that we had reserved.
