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Cauliflower Rice Pilaf

Active Time: 20 minutes / Cook Time: 10 minutes / Total Time: 20 minutes

Makes 6 servings

Cauliflower Rice Pilaf.JPG


  • 1 medium head cauliflower
  • 10 ounces frozen green peas
  • 2 tablespoon ghee or coconut oil
  • 1 carrot, diced
  • ½ yellow onion, diced
  • ¼ teaspoon sea salt
  • ½ teaspoon Italian seasoning, oregano, thyme, rosemary, or a combination
  • 2 tablespoons cilantro, chopped (optional)


  1. Bring 1 quart water to a boil in a medium pot. Once boiling, add green peas for 1 minute. Strain and let sit in the sink until needed.
  2. While waiting for water to boil, chop cauliflower into florets, discarding the stem. Add florets, in two batches, to a food processor and pulse until florets resemble rice. Do not over-process, or you will end up with cauliflower mashed potatoes! Add rice to a large mixing bowl.
  3. Heat ghee over medium high in a large sauté pan, stock pot, or Wok (something big enough to hold all of the ingredients).
  4. Add carrots and onions and sauté, 5-6 minutes. Add cauliflower rice and peas, and sauté another minute, mixing constantly.
  5. Remove from heat, add seasonings and cilantro, and mix well. Taste and adjust seasonings.
  6. Allow to cool, and then store in an airtight container in the fridge.
  7. Enjoy 1/6 of the cauliflower rice as needed for snacks this week.