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Cauliflower Rice Pilaf
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Flavorful cauliflower rice pilaf with turmeric, shallots, mushrooms, and carrots for a delicious and vibrant dish.
Ingredients:
  • 2 Tablespoons unsalted butter
  • 2/3 cup diced shallots
  • 2/3 cup fresh white mushrooms, chopped
  • 3 Tablespoons shredded carrots
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon sweet paprika
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 2 teaspoons chicken flavor bouillon base, such as Better Than Bouillon® Roasted Chicken Base
  • 1 pound frozen riced cauliflower
  • Salt and black pepper, to taste
  • 1/4 cup fresh minced parsley, plus more for optional garnish
Instructions:
  • In a skillet over medium heat, melt butter until it sizzles. Add diced shallots and cook for about 2 minutes, then toss in chopped mushrooms and cook for 3 minutes, stirring occasionally.
  • Combine the carrots with a vibrant mix of turmeric, curry powder, and paprika. Then fold in the minced garlic and sauté until aromatic, approximately 30 seconds.
  • Pour in a splash of white wine and add chicken flavor bouillon base. Stir well until the chicken base is fully dissolved. Cook for approximately 3 minutes, stirring occasionally. Refer to Cook's Note for additional information.
  • Add frozen riced cauliflower and gently separate any clumps with a fork. Cook, stirring occasionally, until all liquid evaporates and cauliflower is tender, about 5-8 minutes.
  • Season the dish with salt and pepper to your liking. Mix in some fresh minced parsley and transfer to a serving dish. For a decorative touch, add more parsley on top.

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