Riced Cauliflower Pilaf

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Riced Cauliflower Pilaf

Servings: 4 Products Used: Tanimura & Antle Cauliflower; Tanimura & Antle Green Onions
Ingredients
  • 1 Head Tanimura & Antle Cauliflower, “riced” in a food processor, yield about 4 cups
  • ½ Cup Slivered almonds, toasted
  • 1 Tbsp. Olive oil
  • 1/3 Cup Finely chopped green onion
  • 2 Cloves garlic, minced
  • 1 tsp. Salt
  • ¼ tsp. Ground black pepper
  • 1/3 Cup Water or vegetable stock
  • 1/3 Cup Raisins
  • 1 Lemon, juice and zest
  • 2-3 Tbsp. chopped parsley
Instructions
  • Heat oil in a large skillet over medium-high heat.
  • Add rice cauliflower, green onion and garlic.
  • Cook, stirring for about 3 minutes, and then add water or stock and toss or wriggle skillet, turning cauliflower mixture over with a spoon or spatula to insure even cooking.
  • Cook until all liquid is absorbed, about 3 minutes.
  • Add raisins, almonds, lemon juice, zest, and parsley.
  • Season with salt and pepper before serving.