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Cauliflower pilaf

Cauliflower pilaf

0
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
This side dish swaps out the traditionally used rice for cauliflower ‘rice’, keeping it really light and adding lots of flavour.

Ingredients

Cauliflower

750 g, cut into florets

Brown onion

2 medium, finely chopped

Carrot(s)

2 medium, finely chopped

Ground turmeric

½ tsp

Frozen green peas

½ cup(s), (60g)

Vegetable stock cube

½ individual, gluten-free variety, to make 150ml stock

Oil spray

1 x 3 second spray(s)

Instructions

  1. Process cauliflower in a food processor in batches until it resembles a rice consistency. Transfer to a large bowl.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-low heat. Cook onions and carrots, stirring occasionally, for 10 minutes or until tender and light golden.
  3. Add turmeric, cook, stirring, for 1 minute until fragrant. Stir in the cauliflower, peas and stock. Increase heat to medium-high, cook, stirring, for 5 minutes or until liquid evaporates and cauliflower and peas are tender.

Notes

If you don’t have a food processor, grate cauliflower on the coarse side of a grater until it resembles rice, or save on prep time by purchasing cauliflower ‘rice’ from the fresh produce section or the freezer aisle in major supermarkets.

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