Cauliflower Pilaf

Source: Eatingwell.com

Serves 6

Ingredients

  • 6 cups cauliflower florets (about 1 head)
  • ¼ cup toasted sliced almonds
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup chopped fresh herbs, such as chives, parsley, cilantro and/or basil
  • 2 teaspoons lemon zest
  • 2 cloves garlic, minced
  • ½ teaspoon salt

Instructions

  1. Pulse cauliflower florets 2 cups at a time in a food processor until chopped into rice-size pieces.
  2. Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add the cauliflower rice, sprinkle with salt and cook, stirring, until softened, 3 to 5 minutes. Remove from heat. Stir in almonds, herbs and lemon zest.

Notes

  • Prep Time: 20 minutes
  • Ready In: 20 minutes
  • For an even faster rice pilaf, use 4 cups of purchased cauliflower rice instead of making your own.  Look for it near other fresh or frozen prepared vegetables.
  • To make ahead: Refrigerate raw cauliflower “rice” (Step 1) for up to 3 days.

Nutrition Information

Serving size: ⅔ cup each

Per serving: 114 calories; 9 g fat (1 g sat); 3 g fiber; 7 g carbohydrates; 3 g protein; 65 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 110 IU vitamin A; 54 mg vitamin C; 39 mg calcium; 1 mg iron; 227 mg sodium; 361 mg potassium