Cauliflower Rice Pilaf {20 Minute Recipe}
This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.
Servings: 6 servings
Calories: 85kcal
Equipment
- blender
- colander
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.
Nutrition
Serving: 1cup | Calories: 85kcal | Carbohydrates: 8.7g | Protein: 3.2g | Fat: 4.9g | Saturated Fat: 0.7g | Sodium: 621mg | Fiber: 3.3g | Sugar: 3.6g