Cauliflower ‘rice’ tahdig

Cauliflower replaces rice, in this traditional Persian recipe for a lower-carb main course.

  • place PRE
  • place COOK
  • place SERVES 6 - 8
  • printicon

Instagram: fabienne_viner_luzzato/


  • 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 rice-like consistency. Do not process for too long.
  • 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.
  • 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.
  • Place the cauliflower rice in a bowl, add the beaten egg and mix well.
  • 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.

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

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive