Cauliflower Rice Pilaf

Serves 6

1 medium head of cauliflower
2 to 3 tsp. olive oil (you can use avocado oil as a replacement)
2 cloves garlic, minced

½ cup scallions, chopped
½ lime, zest and juice
Sea salt and freshly ground black pepper

¼ cup toasted almonds (you can use pine nuts or walnuts)

¼ cup fresh chopped parsley (you can use cilantro or basil)


  1. Wash and dry cauliflower. Cut the head into manageable pieces.


  1. Pulse or grate fresh cauliflower head until it is minced into rice-sized grains.


  1. Heat up a large skillet over medium-high heat.


  1. Quickly cook the garlic for about 30 seconds.


  1. Add the riced cauliflower, season with salt and pepper, and cook for about 5 minutes until soft.


  1. Add the scallions, lime juice and zest, almonds, and parsley.


  1. Garnish the top with almonds and parsley, and serve immediately.

Recipe adapted from Love and Lemons[i]



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