I’ve been wanting to experiment with the whole cauliflower rice as a rice substitute for awhile (not because I dislike or think anything is wrong with rice, I’m just a curious being). In the past I’ve tried the whole cauliflower crust thing (eh, it was okay), and a few other riced cauliflower recipes (some successful some okay). It was time to do some experimenting with my own recipe so I decided to make a cauliflower rice pilaf over a risotto because I watch a lot of Top Chef—> read more about the curse of the risotto here and make sure you start watching this show because it’s amazing and inspiring!
Anyways back to the cauliflower rice pilaf, I researched some typical rice pilaf recipes and it sounded easy enough to make to me so I started cooking. The biggest thing about making this is that you should be stirring pretty frequently… I find it’s a good option for making while you are working in the kitchen on other parts of the meal… it’s not really a walk into the other room for 20 minutes type of recipe. That’s being said it is simple to make and very delicious.
Cauliflower Rice Pilaf
Ingredients
- 1 cup slivered almonds
- 1 TBSP olive oil
- 2 shallots
- 3 cloves garlic
- 1 12 oz package riced cauliflower
- 1 cup vegetable broth
- 1 TBSP dijon mustard
- 1 TBSP lemon juice
- salt and pepper to taste
- Scallions optional
Instructions
- Toast almonds on a heated pan on the stove for about 5 minutes or until they are starting to brown.
- Once done, set aside, and carefully wipe pan clean.
- Add 1 TBSP olive at medium heat.
- Peel and diced shallots and garlic and add to pan.
- Saute about 5 minutes.
- Add cauliflower rice, saute 5 minutes.
- Add broth, cook until mostly absorbed, about 10-15 minutes.
- Add lemon juice, mustard, salt, and pepper.
- Top with almonds and garnish with chopped scallions if using
Have you ever made a pilaf? Or used cauliflower rice??
