Red Meat Allergy Friendly Paleo Balsamic-Thyme Cauliflower Rice Pilaf
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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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