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Cauliflower “Rice” Pilaf

Course Side Dish
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.