After a weekend of overindulging
It feels great to fill your fridge with healthy ingredients, including your body weight in dark chocolate, and plan out a few delicious weekday meals at home.
So for all you foodies who are on the lookout for a healthy but o so delicious mid-week dish? This easy Coconut Cauliflower ‘Rice’ Pilaf recipe is what you want.
We completely fell in love with the mix of savory & sweet and crunchy & soft.
In case you’re slightly skeptical of the whole cauliflower rice thing, we get it, so were we. But… have to admit it. In the last year, we’ve got on board with some different, renewed and healthy ingredient swaps wich so long as you add enough flavor and spice you’ll find they can be surprisingly delicious!
Maybe you don’t own any electric appliances, and you’re wondering how to make cauliflower rice without food processor. The solution is simple: A box grater. This method does take more of your time, but the result is worth it and riced cauliflower pilaf is a dish you can totally make ahead.
We think you’ll will fall in love with this simple but delicious recipe. This healthy dish goes well with anything! And super easy to have on hand at any time. The answer to the question How long does cooked cauliflower last in my fridge or freezer? Properly stored cauliflower will last 3 to 5 days in the refrigerator and it will maintain best quality for 10 to 12 months in the fridge but will remain safe beyond that time.
To maximize the shelf life of cooked cauliflower, refrigerate wrapped tightly in plastic wrap of in shallow airtight containers. Refrigerate your cauliflower rice within two hours of cooking.
You can see all about cauliflower rice nutrition facts in the note below. This is a super ingredient swap is one that you don’t want to pass up on and the surprisingly delicious results make it all worth it.
Coconut cauliflower rice pilaf makes a delicious healthy main course or a complimentary side dish to any chicken, lamb or fish meal. If you’re convinced about this tasty ingredient swap and would like more inspiration on what to make with riced cauliflower then you can stay right here.
We’re experimenting with new delicious recipes like vegan cauliflower fried rice, a refreshing version with shrimp, and cauliflower rice paella. We will share the best one with you!
1 medium head of cauliflower, or 1 pack of cauliflower rice
1 small onion - chopped
1/4 cup of almonds - chopped
1/2 cup of raisins
2 tablespoons of butter, coconut oil or olive oil
1/2 teaspoon turmeric
2 teaspoons of curry powder
1/4 teaspoon of red pepper (optional)
1 teaspoon salt
2 tablespoons fresh coriander - chopped
1/2 cup of pomegranate
Yogurt of choice to drizzle
Wash and cut cauliflower into florets, remove the stems. Pulse in a food processor*
In a large frypan, heat your butter/oil over medium heat.
Add the onions and cook for about 2 minutes.
Then, add salt and all the spices, except for the coriander, and let them cook off.
Add the cauliflower rice and stir until well coated with seasoning.
Turn the heat down to a medium-low and cover tightly with a lid.
Cook for 7-10 minutes, stirring every minute or so to prevent browning or sticking.
Once almost done, add raisins, chopped nuts and let them cook a little bit.
Add the coriander and pomegranate, and a final drizzle of yogurt.
Food processor or grater
*Using a food processor, we would suggest that you don’t make your rice too fine, because if it’s too fine it may go soggy when you cook it. The best approach is to do small batches so that the cauliflower on the bottom doesn’t turn into mushy fine grains.
To make ahead, raw cauliflower ‘rice’ can be stored in your refrigerator for up to 3 days.
The marble cutting board and tableware are coming from Kookpunt