Cauliflower Pomegranate Pilaf Recipe
I’ve learned so much about pilaf writing for this issue of EatWell — it’s so diverse, delicious and adaptable to whatever you have on hand. Plus it’s a bit of a crowd-pleaser, in particular this gorgeous pilaf which is full of wholesome flavours and ingredients. If you don’t have cauliflower then swap it for three cups of cooked rice such as brown or basmati.
Serves: 4-6
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Cauliflower Pomegranate Pilaf Recipe
I’ve learned so much about pilaf writing for this issue of EatWell — it’s so diverse, delicious and adaptable to whatever you have on hand. Plus it’s a bit of a crowd-pleaser, in particular this gorgeous pilaf which is full of wholesome flavours and ingredients. If you don’t have cauliflower then swap it for three cups of cooked rice such as brown or basmati.
Servings
4-6
Prep time
Cook time
Recipe
Ingredients
- 1 head (700g) cauliflower, cut into florets
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, peeled & finely sliced
- ½ cup (95g) almonds, roughly chopped & toasted
- ½ cup fresh parsley, finely sliced
- ½ cup fresh mint, finely sliced
- 1 orange, peeled & cut into segments
- 1 tsp orange zest
- Seeds from 1 pomegranate
Method
- Place cauliflower florets in food processor and blitz to form rice-like consistency.
- Heat large frying pan on medium heat, add olive oil and garlic and cook for 1 min, then add cauliflower rice and almonds and cook 8-10 mins, tossing frequently.
- Once cooked, remove from heat, toss through parsley, mint, orange segments and zest and serve with pomegranate seeds sprinkled over.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
