So what’s all the buzz about using cauliflower in low-carb dishes instead of rice or potatoes? I’ve even seen pizza bases formed with grated cauliflower. Cauliflower can shine in many forms as I’ve recently discovered, so I set out to find out for myself. From my kitchen today, I’m bringing you a pilaf chock full of nutrients and flavor, but yes you guessed it, it’s made from cauliflower florets. I’ve seen the method and have come across many recipes, but I decided to add my own spin to it and make it spicy and wholesome with some Indian flavors.
A rainbow of colors, a perfect matrimony of flavors! I served the riced cauliflower pilaf with Grilled Goan Chicken Cafreal, and a salad.
Cauliflower Rice Pilaf
- 1 head of cauliflower separated into 1 inch florets
- 3 tablespoons olive oil
- 1 red onion sliced
- kosher salt
- 1/4 tsp turmeric
- 4 whole cloves
- 2 whole cardamom
- 1/2 teaspoon whole cumin
- 1 cinnamon stick
- juice of 1/2 lemon
- fresh parsley chopped
- Snip the cauliflower florets trimming as much stem as possible. Break up the florets in a food processor and pulse until the mixture resembles couscous.
- Heat olive oil in a pan, saute the onion till soft.
- Add the whole spices – cloves, cardamom, cumin and cinnamon stick. With a wooden spoon, stir the whole spices with the onions so that they are evenly coated. Add the turmeric, kosher salt and the cauliflower.
- Keep stirring gently, add the juice of 1/2 lemon.
- Spoon the cauliflower into a large serving bowl, garnish with fresh parsley and additional lemon juice if desired.