This recipe has become one of my favorites from the last couple of weeks. It is a version of Rice a la Cubana, but instead of rice we put cauliflower.
Before you start cooking, I have a fun fact about this dish. The Rice la Cubana is a very typical meal that we eat a lot in Spain, and we all believe that it is a Cuban recipe (hence the name) but we are mega wrong! The Rice la Cubana is not Cuban!
This recipe was born from a cultural exchange. Spaniards, who after the independence of Cuba returned to Spain, adapted some of the traditional Cuban recipes of 19th century with the mediterranean ingredients and created (among others) this dish, "Arroz a la Cubana".
If you go to Cuba, don't even think about asking for it in a restaurant, they don't know what it is, haha!
Ok, now yes! Here is the recipe!
Cauliflower rice a la Cubana
Cauliflower - 1 head
Plantain - 1 per person
Eggs - 1 per person
Garlic - 2 cloves
Olive oil - 3 tbsp
Salt - to taste
Pepper - to taste
Ripe tomato - 1kg
Olive oil - 2 tbsp
Salt - 1 tsp
Sugar - 1 tbsp
1. Wash and grate the tomatoes.
2. Heat 2 tbsp of olive oil in a pan to a medium heat, add the tomatoes, salt and sugar and cook over low heat for 25 minutes.
3. Taste and add more salt or sugar if needed, stir, and let it cook again over low heat for 40 minutes.
4. Separate the cauliflower in florets and chop it briefly in a food processor until its texture resembles rice.
5. Heat 1 tbsp of olive oil in a small pot.
6. Chop the garlic and add it to the pot with the cauliflower, and cook for 10-15 minutes, stirring frequently. Season with salt.
7. Peel and slice the plantains lengthwise and fry them with 2 tbsp of olive oil at medium heat.
8. Fry the eggs in the remaining olive oil and season with salt and pepper.
9. Serve the cauliflower topped with tomato sauce, an egg, and plantain.
Amigos ¡Qué aproveche!