You won’t find THIS rice pilaf in Athens or Mykonos! That’s because it is made with cauliflower. A healthy alternative to potatoes or rice, no one will guess it is low-carb, grain-free, and Paleo. In fact one of my guests asked if I used Basmati rice! Easy to make in 15 minutes or less, cauliflower is an anti-inflammatory, cancer-fighting cruciferous veggie. It is also high in antioxidants, with impressive amounts of vitamin C, vitamin K, and beta-carotene. You’ll taste a hint of curry flavor from turmeric and cumin, however this recipe is nightshade-free. Yay! Traditional pine nuts add richness to the flavor, and they are optional. Makes 3 cups “rice”. Serves 4 as a side dish.
- 1 head cauliflower, cut into small florets
- 3 tablespoons organic ghee
- 1 clove garlic, diced or pressed
- 1 medium onion, in half moons
- 3/4 cup Bone Broth, or your favorite broth
- 1/3 cup raisins (golden raisins are traditional)
- 1/3 cup pitted black olives, sliced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2 teaspoons dry oregano
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon unprocessed salt to taste, and some pepper
- 1/4 cup chopped parsley
- 1/3 cup toasted pine nuts or toasted slivered almonds (optional)
- To "rice" the cauliflower, cut it into small 1-inch florets. There are 3 ways to "rice" cauliflower: 1) Grate it by hand, 2) use a food processor grating attachment, or 3) my favorite and quickest way: Process briefly in a food processor with the "S" blade. Just don't fill it too full. I divided it in 2 parts and it worked perfectly in my 11-cup processor. And be careful - if you process too long, it will be mush.
- In a large saute pan, melt the ghee. Saute the garlic and onion about 2 minutes.
- Add the other ingredients, cover and simmer 7-15 minutes, until the "rice" is "al-dente" like the texture of rice, and not mushy. Season to taste.
- Serve immediately, garnished with parsley, lemon, and optional nuts if you like.