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Cauliflower Rice Pilaf


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Rate this recipe 4.6/5 (11 Votes)


  • 1/4 cup slivered almonds
  • 1 small head cauliflower
  • 1 tablespoon 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


Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

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.

2. 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.

3. Heat the butter and oil in a large skillet over medium-high heat.

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

5. Add the chicken broth and all remaining ingredients, and simmer for about 9 minutes, stirring occasionally, until cauliflower is tender.

6. 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.

Calories: 100|Fat: 8.5g |Protein: 2.5g |Fiber: 2g |Net Carbs: 2g

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