I regularly experiment with cauliflower rice. I am always looking for new ways to turn this vegetable magic into an even-better pilaf to go with a variety of new dishes. Kinda funny since I wasn’t a rice person- but I love anyway to get more servings of vegetables while making them taste new and more exciting.
I was thinking Moroccan or Indian when I made this but confess that I know little about either cuisine.. so not sure what this qualifies as being.. but here is the Best Cauliflower Rice Pilaf EVER! It is so delicious and I wanted to share this with you because it seems that unless you add it to a Mexican dish or make it Lime-Cilantro there is not a whole bunch of variations available to us – until now.
This dish goes great with Asian or Indian stir-fries and has inspired me to try to venture into some new ethnic cuisines. I’ll let you know how that turns out.. maybe.
- 2 CUPS CAULIFLOWER, RICED. Directions below.
- 1 PINCH SEA SALT
- 1 PINCH SAFFRON
- 2 GARLIC CLOVES, MINCED (I have used up to 5 large so you really cannot go wrong with adding more if you are a garlic person)
- 1 TEASPOON MINCED OR GRATED GINGER- about 1 inch piece
- 4 TABLESPOONS COCONUT OIL
- A PINCH OF CAYENNE PEPPER (for AIP use turmeric instead or just omit this. It is not crucial to the taste)
- place the raw chopped cauliflower into a food processor and turn on high until it resembles rice or couscous. I hear that Trader Joe’s sells cauliflower already “riced” in the frozen foods but I have not used it before but am sure it would work just fine if you have access to that.
- Mince the garlic. Take out a large pan and heat the oil over medium heat. If you prefer to start with less oil that is fine but remember that the cauliflower will absorb the oil so have some more on hand in case you need it to prevent sticking.
- When the oil is heated, put the garlic into the pan and grate ginger into the pan. I would aim for a measurement of ginger that is equal to the size of the tip of your finger or thumb. I covered the span of the pan twice with my grated ginger. To make grating ginger easy, keep the ginger frozen so that when you grate it there is no stringiness. You can take it out e to eat it all the time.. but I suggest you eat it as often as you can for the taste and health benefits.
- Add in the cauliflower and fold or stir the mixture together, adding a generous pinch of saffron to the mix. The “rice” should turn a slight yellow color although it won’t be bright.
- Sprinkle on a pinch of sea salt and a light sprinkling of cayenne pepper. Stir occasionally over the next 4 minutes and either serve or turn to low with a lid on to keep warm while you wait for the rest of your meal to be ready. As I mentioned, it is great with a stir fry or curry. Below is what I ate with mine if you need an idea
EASY WEEKNIGHT INDIAN CURRY
- 12 OUNCES OF LEG OF LAMB, CUT INTO BITE SIZE CHUNKS
- 1 CUP LEEKS, CHOPPED
- 2 CLOVES GARLIC, MINCED
- 2 CUPS OF VEGETABELES, CHOPPED (I USED YELLOW SQUASH BUT CARROTS OR ZUCCHINI WOULD ALSO BE VERY TASTY)
- 2 TABLESPOONS COCONUT OIL
- 1/4 TO 1/2 TEASPOON OF STORE BOUGHT ORGANIC CURRY POWDER OR (FOR AIP) 1/4 TEASPOON TURMERIC AND 1 INCH OF GRATED FRESH GINGER
- Stir-fry vegetables and meat over medium heat and sprinkle with the curry powder with desired amount of spice blend. I used enough to cover the food.
TIP: The entire meal is great garnished with fresh herbs such as basil or cilantro and a lime wedge if desired. Making my stir-fry first and letting it cook while I prepped the Cauliflower Rice made the entire meal take about 25 minutes including cleaning as I went. I used a large pan so that when they were both done I could mix them together before serving. I feel like this is a recipe for the whole family, provided your family likes ethnic foods. It really hit the spot as I crave excitement in my food and love to share my successes with you! As always, to your health.