So I love a good Cauliflower Rice Pilaf. In case you haven’t figured that out yet 😉 I’m always looking for new ways to make it because it is so easy to make into something that I miss or want since my food allergies took their place in my crazy journey! So this was a great CEP compliant recipe that was inspired by so many recipes that I can’t have anymore but used these or similar flavors. I have this wonderful side dish that gives me the wonderful tastes of Lemon and Tarragon. I used dried tarragon in this recipe because I couldn’t find fresh but encourage you to use fresh if it is available to you. I just know that using fresh would take this to the next level. If i get a chance to get some fresh tarragon I will come back and update on what measurement I used. You may be able to find a source to translate the equivalent between dried and fresh.
Using fresh or dried herbs is a great way to get extra nutrition into your food that often gives added medicinal benefits as well. If you have trouble finding some ingredients, I’ve placed some affiliate links to help you find some of them online. Using affiliate links costs you nothing but they do help support posts like these and keep great content coming your way. I only use them as a way to help you on your journey and and hope they do just that. If you do need anything, clicking on them supports writers like me. So thanks in advance!
3 cups raw cauliflower, cut into chunks and “riced” in a food processor. If this is your first time making cauliflower pilaf then this just means that you place it in the food processor for a minute will it turns raw cauliflower into rice size particles. You can also just buy it frozen from most grocery stores to save time.
1 teaspoon garlic powder
1 tablespoon of dried tarragon. If you can’t find any you can click here to buy some.
the zest of one lemon
optional: black pepper to taste (omit for AIP)
about 3 tablespoons of cooking fat I like Spectrum Brand Palm Shortening with this. NO this brand doesn’t harm orangutans or their habitats with its manufacturing of this product. That is why I specifically buy this brand. You can get some here if your local store doesn’t carry this brand. It is superb quality and has no taste whatsoever so it is a nice alternative to processed or hydrogenated cooking oils.
If you are on Wahl’s Protocol Plus (level 3) you would probably want to use coconut oil and will have opportunity to load it in as the cauliflower soaks it up as it cooks. This can be helpful in reaching necessary fat for level 3 macros. I find the best price on coconut oil at Costco’s but if you don’t have a Costco membership and don’t mind buying in bulk then you can get roughly the same price per ounce here. I have bought this literal gallon before and just refilled an old mason jar for everyday use.
You may need to add another 3 tablespoons of cooking fat as it cooks due to absorption, but if your stomach doesn’t handle the fat well then you could add a little bone broth for liquid. Just keep an eye on it so it doesn’t become mushy.
Throw ingredients into a pan and cook on medium for about 4 to 5 minutes. If needed, you can cover and leave on low or remove from heat while other foods are finishing. The steam should keep it warm.
Goes great with Fish or Chicken. But seriously, you can’t go wrong serving this with just about anything!
Hope you love it as much as we do:)
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