Cauliflower Pilaf
1. In food processor, pulse cauliflower 10 times or to rice-like consistency. (You should have about 4 cups.)
2. In large skillet, melt butter over medium-high heat. Add garlic, onion, almonds and ¼ teaspoon salt; cook and stir 5 minutes or until vegetables are tender and almonds are toasted. Stir in peas, carrots, broth and cauliflower; cover and cook 7 minutes or until cauliflower is tender. Makes about 6 cups.
3. Serve pilaf sprinkled with parsley, if desired.
- 4 g Total Fat
- 1 g Saturated Fat
- 5 mg Cholesterol
- 143 mg Sodium
- 12 g Carbohydrates
- 4 g Fiber
- 5 g Sugars
- 5 g Protein
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Nutritional Information
- 4 g Total Fat
- 1 g Saturated Fat
- 5 mg Cholesterol
- 143 mg Sodium
- 12 g Carbohydrates
- 4 g Fiber
- 5 g Sugars
- 5 g Protein
Directions
1. In food processor, pulse cauliflower 10 times or to rice-like consistency. (You should have about 4 cups.)
2. In large skillet, melt butter over medium-high heat. Add garlic, onion, almonds and ¼ teaspoon salt; cook and stir 5 minutes or until vegetables are tender and almonds are toasted. Stir in peas, carrots, broth and cauliflower; cover and cook 7 minutes or until cauliflower is tender. Makes about 6 cups.
3. Serve pilaf sprinkled with parsley, if desired.