Cauliflower pilaf
0
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This side dish swaps out the traditionally used rice for cauliflower ‘rice’, keeping it really light and adding lots of flavour.
Ingredients
Cauliflower
750 g, cut into florets
Brown onion
2 medium, finely chopped
Carrot(s)
2 medium, finely chopped
Ground turmeric
½ tsp
Frozen green peas
½ cup(s), (60g)
Vegetable stock cube
½ individual, gluten-free variety, to make 150ml stock
Oil spray
1 x 3 second spray(s)
Instructions
1
Process cauliflower in a food processor in batches until it resembles a rice consistency. Transfer to a large bowl.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-low heat. Cook onions and carrots, stirring occasionally, for 10 minutes or until tender and light golden.
3
Add turmeric, cook, stirring, for 1 minute until fragrant. Stir in the cauliflower, peas and stock. Increase heat to medium-high, cook, stirring, for 5 minutes or until liquid evaporates and cauliflower and peas are tender.
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