October 22, 2014

Cauliflower “Rice” Pilaf

Cauliflower is one of my favorite seasonal veggies. Seriously, try not to be amazed by the the color varieties next time your at the farmer’s market, but what truly really makes them Rockstars is their versatility in the kitchen.

JJ Virgin is an amazing nutritionist and a New York Times bestselling author who has been posting some of her newest recipes on the YHY blog this week (check out the other recipes she shared here + here). She’s just released a free 2-week cookbook {get yours here} and this awesome cauliflower recipe will give you a taste of what she’s dishing up in her new book.

Rice pilaf

Cauliflower “Rice” Pilaf

Serves 4


1 head cauliflower, cut into florets

1 tablespoon coconut oil

½ cup diced red onion

½ cup diced carrot

2 teaspoon minced garlic

1 teaspoon turmeric

½ cup frozen peas

2 tablespoon broth (or water)

½ teaspoon sea salt

¼ teaspoon black pepper

½ cup slivered almonds



  • Working in batches, ½ head at a time, pulse cauliflower in food processor 12-15 times until it resembles rice.
  • Heat 1 tablespoon coconut oil in large skillet over medium heat.
  • Add onion and carrot and cook 4-5 minutes, until onions are softened and carrots are crisp-tender.
  • Add garlic and cook 1 minute, stirring often.
  • Add cauliflower and turmeric, stirring to combine.
  • Add peas, broth, salt and pepper and cook 1-2 minutes until heated through.
  • Top with slivered almonds.

You May Also Like

Get My Go-To Guide
To Journaling

Sign up now to get the behind the scenes how-to of my personal journaling practice, complete with rituals and prompts that will keep you grounded and strengthen your gut intuition in no time.