Cauliflower rice pilaf
Cauliflower rice pilaf
Yields: 4 servings
Ingredients
4 cups raw cauliflower - riced
⅓ cup onions - diced
1 tablespoon garlic - minced
1 teaspoon coconut oil
1 cup vegetable broth
2 tablespoons lemon juice
1 tablespoon dehydrated lemon powder or rind of ½ lemon
¼ cup parsley – chopped
¼ cup pecans or pistachios – fine chop
¼ cup dates or raisins or apricots – fine chop
1 teaspoon salt
½ teaspoon turmeric
¼ teaspoon pepper
Steps
Pulse the raw cauliflower in a food processor using the S-blade. You want it the consistency of rice. Set it aside.
Sauté onions and garlic in coconut oil. When the onions are translucent, add the turmeric, salt and pepper. When the onions are well-coated add the cauliflower with ¼ cup of the broth. Simmer until the liquid evaporates. Continue to add the broth ¼ cup at a time. When you add the last ¼ cup, add the nuts, dates, lemon powder and lemon juice.
When the liquid is gone remove the pan from the heat and fold in the parsley. Taste – adjust seasoning as needed.
