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Herbed Cauliflower Rice Pilaf

cauliflower rice pilaf in a medium grey serving bowl with lemon slides and parsley garnish to the side.
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If you are looking for a healthy, light and vegetable-rich side dish, this herbed cauliflower rice pilaf is fast and easy a delicious alternative to using grains.

Ingredients

Scale
  • 1/2 cup sliced almonds
  • 1 large cauliflower or 16 oz-bag of cauliflower rice
  • 2 teaspoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 cup chopped flat-leaf parsley (Italian parsley)
  • 1/3 cup chopped mint
  • 1/3 cup chopped dill
  • 1 tablespoon lemon juice
  • zest of 1 lemon
  • 1/4 teaspoon fine sea salt (more to taste)

Instructions

  1. Chop the garlic and herbs.
  2. If needed, prepare the cauliflower rice (see notes).
  3. Toast the almonds in a large skillet over medium heat, stirring frequently (so they don’t burn). Once they turn fragrant and start to turn golden (about 4 minutes), remove from pan to a plate to cool.
  4. Return the skillet to the heat. Heat 2 teaspoons of olive oil. Add minced garlic and stir for one minute.
  5. Add the cauliflower rice and salt. Stir to combine. Cook, stirring every minute until the cauliflower rice is hot and cooked through (about 6 minutes).
  6. Remove the cauliflower rice from the pan. Add the lemon juice, lemon zest, toasted almonds, chopped parsley, mint and dill. Stir to combine.

Notes

If you are working with a full head of cauliflower, cut the head into small chunks and discard the hard core. Work in 2-3 batches. Pulse the chunks in a food processor with an S-blade until they are broken into rice-like pieces. Set aside. Be careful not to over process or the rice will turn into liquid. Water will be released from the rice. Wrap the rice in paper towels and squeeze some of the water.

Find it online: https://eatbeautifullyblog.com/herbed-cauliflower-rice-pilaf/