CAULIFLOWER RICE PILAF

SERVES 6 I was the official rice maker in my family, and I perfected a water-measuring technique that involved placing my thumb against the bottom of the pan, just like my Sitti (“grandmother” in Arabic) taught my mom. I took great pride in my fluffy rice, and it was with a heavy heart that I banished my favorite grain from my diet. Then I learned the cauliflower trick, and my pilaf was reborn. INGREDIENTS • 1 large head fresh cauliflower • 1 tablespoon (15 ml) plus 1 tablespoon (15 ml) coconut oil • 8 dried apricot halves, minced (about 2 tablespoons (30 ml)) • 1 1/2 tablespoons (30 ml) raisins • 2 tablespoons (30 ml) pine (pignola) nuts • 1/2 medium onion, diced (about 1/2 cup (480 ml)) • 1 clove garlic, minced (about 1 teaspoon (5 ml)) • 1/2 teaspoon (10 ml) ground cumin • 1/2 teaspoon (10 ml) ground cinnamon • salt and black pepper, to taste DIRECTIONS 1. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10–15 one-second pulses. You may need to do this in two batches to avoid overcrowding, which leads to mush. 2. Heat a large skillet over medium-high heat for about 3 minutes. Add 1 tablespoon (15 ml) of coconut oil and allow it to melt. Add the apricots, raisins, pine nuts, onion, and garlic. Stir with a wooden spoon to combine, and cook until the onions are translucent and the nuts start to brown, about 5 minutes. 3. Push the onions to the side of the pan and add the remaining 1 tablespoon (15 ml) of coconut oil. Add the cumin and cinnamon to the oil, then stir everything together—the oil, spices, onions, nuts, and fruit—so they all mingle in happy harmony. When you can smell the spices, about 30 seconds later, toss in the riced cauliflower and sauté until the cauliflower is tender, about 5 minutes. Try a bite, then season with salt and pepper. You know how you could do that? Same directions, different ingredients. Turn your favorite rice into a one-dish meal and add diced, grilled chicken (p. 29). BASIC RICE Eliminate the fruit, nuts, and spices for a basic rice that’s an ideal bed for meats, curries, and stews. CONFETTI RICE • 1/2 medium onion, chopped (about 1/2 cup (480 ml)) • 1 clove garlic, minced (about 1 teaspoon (5 ml)) • 1/2 medium green pepper, diced (about 1/2 cup (480 ml)) • 1/2 medium red pepper, diced (about 1/2 cup (480 ml)) • 1 medium carrot, grated (about 1/2 cup (480 ml)) • salt and black pepper, to taste CURRY RICE • 1/2 medium onion, chopped (about 1/2 cup (480 ml)) • 1 clove garlic, minced (about 1 teaspoon) • 1 cup (240 ml) diced fresh pineapple • 2 tablespoons (30 ml) sliced almonds • 1 teaspoon (5 ml) ground curry powder • salt and black pepper, to taste

More Recipes You'll Love

• Ultimate Guacamole Deviled Eggs: Creamy, Zesty, Quick
• Sloppy Joe
• Roasted Mashed Parsnips

Cauliflower rice pilaf proves cauliflower can carry a whole plate: riced florets tossed with toasted pine nuts, apricots, raisins, and warm cumin and cinnamon. It is fragrant, lightly sweet, and ready in about 20 minutes. Serve it as a bed for grilled chicken or as a colorful side on its own.

Pro Tips

• Pulse the florets in batches, about 10 to 15 one-second pulses each. Crowding the processor turns rice into mush.
• Bloom the cumin and cinnamon in the hot coconut oil before tossing in the cauliflower. You will smell it when the spices are ready.
• Toast the pine nuts along with the onions and dried fruit, watching closely, since they go from golden to burnt in seconds.
• For a plainer bed for curries and stews, leave out the fruit, nuts, and spices and season the riced cauliflower simply with salt and pepper.
• Stir in diced grilled chicken at the end to turn the pilaf into a complete one-pan meal.

Frequently Asked Questions

How do I keep cauliflower rice from getting soggy?

Do not over-process the florets, and saute over medium-high heat so any moisture cooks off quickly. If the pan looks wet, keep stirring a minute or two longer.

Can I use frozen cauliflower rice?

Yes. Thaw it and squeeze out the excess water first, then saute as directed. It saves the pulsing step and the texture comes out close.

Does this pilaf keep well?

Refrigerate it for up to 3 days and rewarm in a hot, dry skillet to drive off the moisture that gathers overnight. Add the pine nuts fresh if you want them crisp.

Is cauliflower rice paleo?

Yes. This version with dried fruit and nuts is naturally paleo and vegan, which is why it is such a common stand-in for grains on paleo plates.

Recipe Card