Cauliflower pilaf
Prep:
10 mins
Cook:
10 mins
This delicious rustic and light pilaf is beautiful and makes for a different snack or mealtime side.
1 large head fresh cauliflower
1 tbsp plus 1 tbsp coconut oil
2 tbsp dried apricots, finely chopped
1 ½ tbsp raisins
2 tbsp pine nuts
½ medium onion, diced
1 clove garlic, finely chopped
½ tsp ground cumin
½ tsp ground cinnamon
Salt and black pepper, to taste
1 tsp flat parsley, roughly chopped to serve (optional)
Break the cauliflower into florets, removing the stems.
Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This should be done in batches to avoid turning the cauliflower to mush.
Using a large skillet, heat over medium to high heat and when hot, add 1 tablespoon of coconut oil and allow it to melt.
Add the apricots, raisins, pine nuts, onion, and garlic.
Stir to combine and cook for 5 minutes and the onions are translucent and the nuts start to brown.
Push the onions to the side of the pan and add the remaining coconut oil.
Add the cumin and cinnamon then stir everything together well.
When you can smell the spices, add in the cauliflower and cook for about 5 minutes when the cauliflower is tender.
Taste, then season with salt and pepper, scatter with the parsley if using and serve.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Fruit, Vegetables, Oil, Spice, Nuts
Recipe Type
Side Dish, Snacks, Vegetarian
Level of Difficulty
Easy
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