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Who: First United Methodist Church
Cost: $15 includes shipping
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Pages of recipes: 163
Send checks to: United Methodist Women, 702 Plum St., Marshall, IL 62441
or call 217-826-8041.
Cauliflower “Rice” Pilaf
Servings 4
Ingredients
- 1/2 c. slivered almonds
- 1 small head cauliflower
- 1 T. butter
- 1 T. olive oil
- 2 T. Yellow onion chopped
- 1/4 tsp. minced fresh garlic
- 1 c. chicken broth
- 1 tsp. chopped fresh parsley
- 2 bay leaves
- 1/2 tsp. turmeric
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Black pepper
Instructions
- 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 4-5 minutes. Remove almonds from pan and set aside.
- Using the largest holes of a grater, grate the head of cauliflower. Or, a food processor with a grating blade works perfectly.
- Heat the butter and oil. In a large skillet over medium-high heat. Add the onion, garlic and grated cauliflower to the skillet and saute’ 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.
- Hint: It is normal for there to be extra liquid in the pan when this is finished. Use a slotted spoon to drain it as you serve.
