Paleo Balsamic-Thyme Cauliflower Rice Pilaf
Cauliflower rice done right is genuinely satisfying, and this pilaf takes it somewhere special with balsamic vinegar, fresh thyme, and golden-edged cauli grains that actually have texture and depth. The shallots and garlic go in first, building a savory base before the riced cauliflower hits the pan and picks up those aromatics completely. A splash of chicken broth and balsamic vinegar finish the job, soaking in and leaving behind a slightly tangy, herb-forward flavor that makes this feel far more elegant than a simple grain swap. Letting the cauliflower cook undisturbed for a couple of minutes is the move — it creates those lightly golden spots that give the whole dish a satisfying, almost nutty quality. This makes four servings, so it's practical enough for a weeknight side but polished enough to bring to the table when you're trying to impress. A handful of fresh parsley scattered over the top at the end adds a bright, clean finish that ties everything together beautifully.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp olive oil
- 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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