Anti Inflammatory Paleo Garlic-Herb 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
- 1 medium shallot, finely diced
- 4 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, thinly sliced
- 1 tbsp fresh lemon juice
- ¼ cup low-sodium chicken broth
For serving
- lemon wedges, for serving (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 per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of riced cauliflower.
- 2
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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