This bright, herby pilaf swaps traditional grains for finely riced cauliflower, giving you all the comfort of a classic pilaf with a lighter, veggie-forward base. Shallots and garlic get golden and fragrant in olive oil, then the cauliflower rice takes on that same pan, turning tender with crisp, caramelized edges. A finishing hit of fresh lemon zest, lemon juice, and chopped parsley keeps everything tasting fresh and vibrant, while toasted pine nuts add a satisfying crunch on top. Olive oil, citrus, garlic, and fresh herbs are exactly the kind of everyday staples this way of eating is built around, making this an easy, flavorful side to work into a Mediterranean-style spread. Serve it alongside grilled fish, roasted vegetables, or a big salad for a wholesome, plant-forward plate that comes together in one skillet.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
