Healthy Cauliflower Rice Pilaf
Another delight by Heather Carey. This cauliflower pilaf is truly out of this world - we paired it with our chicken and peanut sauce recipe. This combo has now become our go-to dinner recipe; maybe it will be yours too.
Full description can be found on Heather's blog.
SPICES: turmeric, curry powder, salt, black pepper
- 2 10-ounce bags frozen riced cauliflower, or 1 large head fresh cauliflower
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped fine
- 1/2 teaspoon each coarse salt and pepper
- 1 large clove garlic, minced or pressed
- 1 teaspoon ground turmeric
- 1 teaspoon ground curry powder
- 1 small bunch of kale (you can use 1 cup frozen and feel free to use other greens), stems removed and chopped
- 1/2 lemon, juiced
- 1/3 cup toasted pumpkin seeds, totally optional but gives it nice texture
- Prep the cauliflower: if using fresh, remove the inner core and cut off the florets. Add the florets to a food processor (you might need to do this in two steps) and pulse until they are the consistency of rice. Set aside.
- In a large sauté pan, heat the oil over medium high heat. Add in the onion with the salt and pepper and sauté for 3 minutes, until soft. Add in the garlic, turmeric and curry powder and stir continuously for 30 seconds.
- Add in the cauliflower and incorporate into the onion mixture. Sauté for 5 minutes until beginning to soften.
- Next, add the chopped kale (you might have to do this in batches to let it wilt down), and continue cooking until softened.
- Turn off the heat and taste, you might need to add in a little more salt. Sprinkle with the lemon juice and pumpkin seeds if using and serve.
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