Cauliflower Pilaf
In the last couple years, there’s been a real push to convert dishes that are heavy in simple carbs to ones that contain more nutritious ingredients. Turning cauliflower into a rice like substance has been one of them. I came upon this recipe and thought I’d give it a try. I like cauliflower on its own but I was a little skeptical about adding raisins and cinnamon. Thankfully it turned out to be delicious and surprisingly, my husband really, really liked it too. Makes for the perfect side dish to go alongside chicken, beef, pork or fish. This recipe will make four large portions.
1 head of cauliflower-leaves removed, coarsely chopped
4 scallions (green portion)
3 Tbsp oil, butter or ghee
½ cup sliced almonds (with or without skin)
½ tsp cinnamon
½ tsp crushed red pepper flakes
3 Tbsp golden raisins- chopped
Salt
Working in batches if needed, pulse cauliflower in a food processor until rice-size pieces form, be careful not to over process. Set aside. You can chop it by hand if you don’t have a food processor, it will just take a little more time. Dice scallions, you can thinly slice them at an angle for a fancier look if you like
Melt 2 Tbsp oil/butter or ghee in a medium skillet over medium-high heat. Toast almonds, tossing occasionally, until they start to turn golden, about 3 minutes. Remove from heat and add cinnamon and red pepper flakes; season with salt and toss to coat. Set aside in a medium size bowl.
Melt remaining 1 Tbsp oil/butter or ghee in the same skillet over medium heat. Cook raisins and half of the scallions for 2 minutes. Add cauliflower and cook, tossing occasionally, until some steam is released and cauliflower is just tender, about 4-5 minutes. Transfer cauliflower mixture to the bowl with the almond mixture; toss to combine. Add remaining scallions and season with salt to taste and toss once more before serving.
Can be served hot, room temperature or cold. Store remainder in an airtight container in the fridge. Enjoy!