Keto Salad - Turkish Kisir with Cauliflower Rice
This Mediterranean recipe is suitable for both ketogenic and gluten-free diet plans.
Ingredients
- 500 g cauliflower
- ½ cup olive oil
- 1 onion small
- 1 tbsp tomato paste
- 1 tbsp pepper paste
- 3 tbsp chopped green onion
- 4 tbsp chopped parsley
- 1 tsp cumin
- 1 tsp 7 spice optional
- 1 tsp black pepper
- 1 tbsp chili flakes or paprika
- 1 tsp salt add according to your taste
- 1 tsp lemon juice
Instructions
Cauliflower Rice
- Wash the cauliflower well. I used half of a medium-sized cauliflower, it is approximately 500 grams. Cut it into florets
- Put them into the blender to make our rice. If you do not have a microwave, you need to pre-boil the cauliflower for about 15 minutes before blending. If you are using a microwave, you can blend it from raw and cook it later.
- Blend raw florets until they are as small as fine bulgur.
- Add 5 tablespoons of water and cover it with stretch film. Make sure to poke a few holes in the plastic wrap with a fork.
- Cook on the highest setting in the microwave (mine is 800) for 7 minutes. Let the microwaved or boiled cauliflower cool.
Salad
- Saute finely chopped onions in olive oil.
- When the onions become transparent, add tomato and pepper paste and continue to saute for 30 seconds.
- At the side, finely chop parsley and spring onions.
- Add the parsley, spring onion, tomato paste sauce and spices (black pepper, red pepper, salt, cumin) to the cauliflower rice and mix them well.
- You can adjust the sourness of the bulgur salad/kisir with sumac or lemon juice.
Notes
Note: If you want, you can make this recipe without cooking the cauliflower. But of course, it becomes easier to digest when you cook it. The choice is yours. I do it because I think it resembles more to the original version when it's al dente. You can adjust the cooking level according to your taste while cooking.