Cauliflower Rice Pilaf Recipe Video

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.

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