Cauliflower Rice Pilaf

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You won't believe that the base for this cauliflower rice pilaf is made entirely from riced cauliflower! It's unbelievably fluffy and jam-packed with tender broccoli, crunchy almonds and soft golden raisins.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 171kcal

Ingredients

6 cups chopped fresh cauliflower florets
3 tablespoons unsalted butter, divided
1 small shallot, minced
2 cups finely-chopped fresh broccoli
2 medium cloves garlic, minced
1/2 cup toasted sliced almonds
1/2 cup golden raisins
2 tablespoons minced fresh parsley
Salt and pepper to taste

Instructions

Place chopped cauliflower florets in a food processor. Pulse several times until cauliflower is ground up into tiny rice-like pieces.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallot and broccoli and sauté 4-6 minutes until broccoli is tender.
Add remaining 1 tablespoon butter to skillet and swirl until melted. Add riced cauliflower and saute an additional 4-6 minutes until cauliflower is tender. Add garlic and cook 1 additional minute until fragrant.
Remove pilaf from heat and stir in almonds, raisins, and parsley. Season with salt and pepper and serve warm. Enjoy!

Notes

Storing Instructions

Store pilaf in refrigerator up to 6 days.

Nutrition