Cauliflower-Rice Pilaf
Prep Notes
This side dish mimics rice pilaf with fewer carbs and a bowlful of healthy veggies! Easy to do and fun! It's a fabulous way to add in 9 servings a day of veggies and lots of colors that indicate the healthy phytonutrients they contain! Find the video of me making this recipe on my Youtube Channel here.
Cooking tip: Don't let the number of ingredients put you off to this recipe. Make it quick and easy by buying prechopped veggies, frozen cauliflower rice, and toasted almonds!
Cooking Time
25 minutes
Yields
8 servings
Ingredients
2 Tbsp olive oil, divided
1 clove garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
½ large red onion, chopped
4 stalks curly kale, stems removed, all chopped
1 small butternut squash, cut into ½ cubes
½ cup shitake mushrooms
1 head cauliflower
4 scallions, thinly sliced, using more delicate green parts
½ cup chopped parsley, fresh
½ tsp sea salt
¼ tsp black pepper
½ cup sliced almonds, toasted
½ cup raisins
Directions
- Pre-prep: Roast butternut squash and mushrooms. Preheat the oven to 400°F. Place butternut cubes and whole mushrooms in a small bowl and toss with about 1 Tbsp of olive oil, and ½ tsp of cumin. Roast for 30-40 minutes, stirring once, or until both squash and mushrooms are soft. Remove from oven and set aside. When cool, dice the cooked mushrooms.
- Heat remaining oil in a sauté pan on medium heat. When hot, add onions and sauté for 2-3 minutes until translucent.
- Add in chopped peppers, kale stems, and garlic. Sauté about 3 minutes more. Reduce heat to medium-low.
- Form kale leaves into a roll and cut them into narrow strips (about ¼ inch). Cut across lengthwise to form a medium dice. Add to sautéing veggies. Cook for about 4 minutes.
- While veggies are cooking, prep Cauliflower: Remove stem and break into small florets. Pulse florets in a food processor until approximately the size of rice grains.
- Add cauliflower rice to the sauté pan and cook, stirring occasionally. Sauté all until cauliflower is soft, adding a bit of water if the pan gets too dry (4-5 minutes longer).
- Add the pre-cooked butternut squash and mushrooms to the cauliflower mix. Stir.
- Turn off the heat. Add scallions and parsley to the pan. Stir.
- Add in toasted almonds and raisins. Mix all together, and transfer to a serving dish.
- Drizzle with a bit of olive oil if desired and enjoy!
Credit
Evey Schweig Health Coach & Anti-Inflammatory Specialist
