Cauliflower Pilaf

Cauliflower Pilaf is a delightful low-carb Turkish rice dish that swaps traditional rice for finely chopped cauliflower, making it both light and flavorful. Infused with aromatic spices and vegetables, this dish is perfect for a healthy meal without sacrificing taste.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped (about 100g)
• Garlic - 2 cloves, minced
• Bell pepper - 1 small, finely chopped (about 100g)
• Carrot - 1 small, grated (about 50g)
• Vegetable broth - 250ml
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Remove the leaves and stem from the cauliflower, then chop it into florets.
2. Using a food processor, pulse the cauliflower florets until they resemble rice grains, then set aside.
3. In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
4. Add the minced garlic, chopped bell pepper, and grated carrot to the skillet. Cook for another 3-4 minutes, stirring occasionally.
5. Stir in the riced cauliflower, cumin, paprika, salt, and black pepper. Mix well to combine all ingredients.
6. Pour in the vegetable broth, bring to a simmer, then cover and reduce heat to low. Cook for 10-12 minutes until the cauliflower is tender and the liquid is absorbed.
7. Remove from heat, fluff the pilaf with a fork, and garnish with chopped parsley before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.25 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals, particularly vitamin C and vitamin K from cauliflower.

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