Anti Inflammatory Paleo Balsamic-Thyme Cauliflower Rice Pilaf

Total time25 min

Prep time10 min

Cook time15 min

Anti Inflammatory Paleo Balsamic-Thyme Cauliflower Rice Pilaf

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Ingredients

4 servings

1 medium head cauliflower (about 2 lbs), cut into florets
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 medium shallots, finely diced
3 cloves garlic, minced
1 tbsp fresh thyme leaves
2 tbsp balsamic vinegar
½ cup low-sodium chicken broth
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 short pulses. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of cauliflower rice.
2
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

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