Whole 30 Paleo Crispy Rosemary Cauliflower Rice Pilaf
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 3 tbsp olive oil, divided
- 2 medium shallots, finely diced
- 3 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped
- ¼ cup pine nuts
- ¼ tsp red pepper flakes
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel or paper towels and press firmly to remove as much moisture as possible — dry cauliflower is what allows it to crisp rather than steam.
- 2
Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden and fragrant, about 2–3 minutes — watch closely, as they can brown quickly. Transfer to a small bowl and set aside.
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