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Cauliflower "Rice" Pilaf

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • 1/4 cup slivered almonds
  • 1 small head cauliflower
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons chopped yellow onion
  • 1/4 teaspoon minced fresh garlic
  • 1 cup chicken broth
  • 1 teaspoon chopped fresh parsley
  • 2 bay leaves
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Details

Preparation

Step 1

Place the slivered almonds in a large skillet over medium heat to toast. Shake the pan every 30 seconds or so to redistribute almonds, just until they are golden brown and smell fragrant, about 4 to 5 minutes. Remove almonds from pan and set aside.


Using the largest holes of a cheese grater, grate the head of cauliflower (as you would cheese). A food processor with a grating blade will also work.
Heat the butter and oil in a large skillet over medium-high heat.


Add the onion, garlic, and grated cauliflower to the skillet and sauté for 2 minutes, stirring constantly.


Add the chicken broth and all remaining ingredients, and simmer for about 9 minutes, stirring occasionally, until cauliflower is tender.
Stir in toasted almonds and serve with a slotted spoon.



Helpful Hints

It’s completely normal for there to be extra liquid in the pan when this is finished. Use a slotted spoon to drain it as you serve.

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