Last summer, my mom took out a container from the freezer with cauliflower to make a rice pilaf recipe. I was first a little surprised that it froze well, then shocked at how good it actually tasted. Cauliflower after all isn’t known for it’s rich flavor. It has since become a staple when it comes to eating clean for dinner and knew I needed to share it with all of you!

Cauliflower Rice Pilaf   

  • Head of Cauliflower
  • 1/2 tablespoon olive oil
  • 2 chopped cloves of garlic
  • handful of toasted almonds
Chop up the cauliflower so that it will fit into your food processor. Shred the cauliflower. Preheat a skillet with 1/2 tablespoon of olive oil and 2 chopped cloves of garlic. Add about 1 cup per person into the pan. Sauté for 5 minutes or until cauliflower has reached desired color and texture.  Freeze the rest of the shredded cauliflower for use at a later time. Watch the video below to watch what it looks like.

Like with regular bland rice, feel free to be creative! I typically add at least one other vegetable like onion for taste.


I also love to add a Laughing Cow Wedge for a creamy texture to most of my side dishes. It adds a ton of flavor and creamy texture without excess calories. My favorite combination is using the light mozzerella, sun-dried tomato and basil wedge with real sun-dried tomatoes.

Cauliflower Rice Pilaf Recipe Video

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  • Alexis

    Cauliflower is seriously amazing when you make it into mashed potatoes! And Surprisingly low carb. Just boil your cauliflower, mash it up with a potato masher and put in 2 oz of cream cheese and some minced garlic and salt. That stuff is seriously good! (you can even use cream cheese with chives if you really love the taste of “sour cream and chive” mashed potatoes!

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