Cauliflower Pilaf

You won’t miss the rice in this pilaf.

It’s cauliflower.  Cut up to the size of rice kernels.  Yup.

I “riced” the cauliflower, mixed it with onions, mushrooms and spices.  It was on the table in about 1/2 an hour.  What’s not to like about that?

Never heard of riced cauliflower?  One or two turns in the food processor turns cauliflower into “rice”.  It’s great.  You can use it in place of rice in many dishes, like this cauliflower pilaf.

See, I need something healthy.

The holidays are over.  It was fun while it lasted but I’m feeling weighed down from all of the goodies I chowed on.

If you’re like me, you’re feeling it too, aren’t you?  So I made this cauliflower pilaf for us that I’m pretty sure you will like.

If you don’t have a food processor you can grate it on your cheese grater.  But get that can of elbow grease out, you’ll need it.

A food processor is a good investment if you do a lot of cooking.

I sautéed the mushrooms and onions, removed them from the skillet.  I added the riced cauliflower to the skillet, sautéed it until tender.  I toasted some almonds.  Plated it up and ate it.

I think you’ll like this so stock up on cauliflower when it’s on sale and freeze it.   You’ll have it at your fingertips anytime you want it.

To freeze – rice the cauliflower.  Portion the amount you want into freezer bags and freeze.  That’s it.  No blanching or roasting needed before freezing.

I hope you make this.  It’s good eats.

Cauliflower Pilaf

Recipe by Allspice and Nutmeg

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 small head cauliflower

• 1 cup mushrooms sliced

• 1 small onion chopped

• 1 1/2 teaspoons salt

• black pepper to taste

• 1/4 teaspoon allspice

• olive oil

Directions

• Remove the leaves from the cauliflower, slice off any brown spots.
• Cut it up into large pieces
• Add to the food processor in small batches
• Process on low until its the size of rice kernels. Do the same with the rest of the cauliflower.
• Heat 1 tablespoon olive oil in a large skillet on medium-high and add the onions and the mushroom. Season with salt and pepper to taste
• Cook for 5 minutes, remove from the skillet and set aside
• Add another tablespoon to the skillet then add the riced cauliflower, sprinkle on the allspice and salt and pepper to taste. Sauté until tender.
• Remove from the skillet and set aside.
• Reduce the heat to medium-low and add the almonds to the same skillet.
• Lightly toast and remove them immediately from the skillet. Don’t want them to burn.