Cauliflower Pilaf

Cauliflower Rice Pilaf

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

There are a variety of ways you can modify this basic recipe.

You can make this a non-vegetarian dish by turning this into potato free mashed potatoes and use chives instead of parsley and add 3 pieces of uncured bacon, cooked, drained and chopped.

You can also top with toasted slivered almonds for a smoky crunch.

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Ingredients

  • 1 head of cauliflower
  • 1/2 onion, diced
  • 4 Tbsp. of extra virgin olive oil (EVOO)
  • 1/2 tsp. of sea salt
  • 1/2 tsp. of pepper
  • 1/4 cup of organic chicken broth
  • 1/2 tsp of fresh garlic, minced
  • 1/4 cup parsley, chopped

Instructions

  • 1. Chop cauliflower in a food processor on pulse until all of the raw cauliflower is the same size, about the size of rice.
  • 2. Add oil to pan and allow to heat.
  • 3. Add onion and garlic and cook until it starts to brown.
  • 4. Add cauliflower to pan with salt, pepper and chicken broth.
  • 5. Cover and cook for about 5 minutes.
  • 6. Add fresh parsley, stir and serve.

Instructions

  • 1. Chop cauliflower in a food processor on pulse until all of the raw cauliflower is the same size, about the size of rice.
  • 2. Add oil to pan and allow to heat.
  • 3. Add onion and garlic and cook until it starts to brown.
  • 4. Add cauliflower to pan with salt, pepper and chicken broth.
  • 5. Cover and cook for about 5 minutes.
  • 6. Add fresh parsley, stir and serve.

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Dr. Olivia Joseph

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