Eosinophilic Esophagitis Friendly Paleo Lemon-Parsley 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
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp toasted pine nuts (optional)
Can be omittedpine nuts
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, about 3–4 cups total. Alternatively, grate the florets on the large holes of a box grater. Transfer to a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
- 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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