Cauliflower "Rice" Pilaf

Added to Recipes on Fri 01/13/2012


1/4 cup slivered almonds

1 small head cauliflower

1 tbsp unsalted butter

1 tbsp olive oil

2 tbsp chopped yellow onion

1/4 tsp minced fresh garlic

1 cup chicken broth

1 tsp chopped fresh parsley

2 bay leaves

1/2 tsp turmeric

1/2 tsp kosher salt

1/4 tsp black pepper


Place the slivered almonds in a large skillet over medium heat to toast.  Shake the pan every 30 seconds or so to redistribute almonds, just until they are golden brown and smell fragrant, about 4 to 5 minutes.  Remove almonds from pan and set aside.

Using the largest holes of a cheese grater, grate the head of cauliflower (as you would cheese).  A food processor with a grating blade will also work. 
Heat the butter and oil in a large skillet over medium-high heat. 

Add the onion, garlic, and grated cauliflower to the skillet and sauté for 2 minutes, stirring constantly. 

Add the chicken broth and all remaining ingredients, and simmer for about 9 minutes, stirring occasionally, until cauliflower is tender. 
Stir in toasted almonds and serve with a slotted spoon.


Helpful Hints

It’s completely normal for there to be extra liquid in the pan when this is finished.  Use a slotted spoon to drain it as you serve.


Nutrition Information

Calories: 100

Fat: 8.5g

Protein: 2.5g

Fiber: 2g

Net Carbs: 2g


From George Stella's Still Livin' Low Carb; A lifetime of Low Carb Recipes