Recipe from Garden Fresh Foodie
Editor’s note: This plant-based recipe makes a great and healthy 1-dish meal. This dish is full of flavor and is made with cauliflower rice — for an extra cruciferous health boost. Enjoy.
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Cauliflower Rice Pilaf Recipe
Ingredients:
- 2 cups of red onions – about 1 large (could use regular onions too)
- 3 cups (or more) of mushrooms, sliced
- 3 cups of cubed eggplant (could omit if you don’t have any)
- 7 cups of shredded cauliflower (this is about half of a head of cauliflower-use the leftovers to roast up for salads!)
- 1 1/2 tbsp, about 3 garlic cloves, minced
- 1-2 cups of water or broth
- 1 1/2 tsp salt
- 1 stalk curry leaves (about 10 leaves)-alternatively, can use 1 large or 2 small bay leaves, remove before eating
- fresh pepper to taste
Instructions:
- Shred the cauliflower in a food processor using the shredding attachment.
- Add onions to a hot pan, along with a little broth to help sauté (not too much, as you want the onions to caramelize slightly). Sauté onions until translucent, then add eggplant and mushrooms.
- Add in cauliflower.
- Saute until cauliflower softens, adding in broth/water as needed to prevent sticking, but just enough to soften the rice without getting too watery.
- Add salt/pepper to taste.
- Top with slivered almonds or toasted pine nuts.
Tell us in the comments what you think of this plant-based recipe because we’d love to know.