This easy Cauliflower Rice Pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, vegan and ready in about 20 minutes.
why I love cauliflower rice pilaf
When I need a delicious and versatile side dish, rice pilaf is my go to dish. It compliments just about any beef, chicken, pork, lamb, vegetarian and vegan entrée. When trying to add more vegetables to my diet (or that of my family) I swap the traditional rice for cauliflower rice and prepare an easy cauliflower rice pilaf instead.
As a rice lover, I was a little unsure of my feelings toward cauliflower rice. My favorite way to enjoy cauliflower usually includes cheese and usually lots of it. How could cauliflower cut in tiny pieces and sauteed taste as good as my cheesy version? I was pleasantly surprised that cauliflower rice is tasty and even cooks up quicker than the traditional rice version.
the ingredients
- cauliflower
- extra virgin olive oil
- onion
- garlic
- mushrooms
- baby spinach
- white wine or chicken stock
- kosher salt and freshly ground pepper
how to make cauliflower into rice
Cauliflower rice is available in the produce and freezer sections of most grocery stores. But I prefer to "rice" my own cauliflower. I think it is fresher and cooks up more evenly than the purchased versions.
There are 3 main ways to make cauliflower rice - chop by hand (too messy), in a food processor (makes the pieces too uneven), or my favored method in a blender.
Cut a head of cauliflower into bite sized florets. You don't want to over stuff the blender so pulse the florets in batches. Fill the blender about ¾ full with the florets. Add cold water to about 2 inches above the florets. Pulse 6 to 8 times or until the cauliflower is the size you like. Drain the riced cauliflower in a colander. Pulse and drain the remaining cauliflower. The riced cauliflower is ready to use.
expert tips
- Sauteing is the method to use when making cauliflower rice pilaf. As cauliflower rice cooks quickly, first sauté the onion, garlic, and mushrooms which need longer to cook.
- Toss in some baby spinach and cook quickly. It should just wilt.
- Add the riced and drained cauliflower to the saute pan. Toss to combine the vegetables.
- Add a little white wine (or chicken stock), pop a lid on the pan and allow the pilaf to steam for a few minutes. Season to taste with salt and pepper.
- If cauliflower rice pilaf is made in advance, it can be refrigerated up to 3 days. Prepare the recipe as directed and completely cool the rice. Store in an airtight container in the refrigerator. To reheat, microwave on 70 percent power for 1 to 2 minutes. Stir and continue microwaving at 30 second intervals until heated through.
more side dish recipes
- Roasted carrot and parsnip fries - kids love these!
- Mac and cheese bites - mmmmmm!
- Butternut squash and green bean risotto - serve as a side dish or an entree
- How to cook perfectly fluffy rice - when only rice will do
just one more thing
Also, if you make this healthy cauliflower rice pilaf recipe, I'd love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
Cauliflower Rice Pilaf {20 Minute Recipe}
Ingredients
- 1 medium cauliflower about 2 pounds
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced (about 1 cup)
- 3 garlic cloves minced
- 2 cups sliced mushrooms
- 2 cups baby spinach packed
- 2 tablespoons white wine or chicken stock
- 1 ½ teaspoons kosher salt
- ½ teaspoon pepper
Instructions
- Cut the cauliflower into florets. Fill a blender to about ¾ full with the cauliflower. Add cold water to cover the cauliflower by 2 inches. Pulse the cauliflower and water about 4 to 6 times to form small pieces. Drain in a colander. Rice the remaining cauliflower florets in the same manner.
- Heat a large sauté pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion, garlic, and mushrooms. Sauté the the vegetables for 6 to 8 minutes or until the onions are translucent and the mushrooms are cooked.
- Add the baby spinach and sauté for 2 to 3 minutes. Stir until the spinach is wilted.
- Add the riced cauliflower to the sauté pan and stir to combine.
- Add the white wine and place a lid on the pan. Steam the rice for 3 to 4 minutes.
- Season with the salt and pepper.
- Serve warm.
Video
Notes
- Sauteing is the method to use when making cauliflower rice pilaf. As cauliflower rice cooks quickly, first saute the onion, garlic, and mushrooms which need longer to cook.
- Toss in some baby spinach and cook quickly. It should just wilt.
- Add the riced and drained cauliflower to the saute pan. Toss to combine the vegetables.
- Add a little white wine (or chicken stock), pop a lid on the pan and allow the pilaf to steam for a few minutes. Season to taste with salt and pepper.
- If cauliflower rice pilaf is made in advance, it can be refrigerated up to 3 days. Prepare the recipe as directed and completely cool the rice. Store in an airtight container in the refrigerator. To reheat, microwave on 70 percent power for 1 to 2 minutes. Stir and continue microwaving at 30 second intervals until heated through.
