Ready for a light and flavorful side dish that complements almost any meal? This Lemon Herb Cauliflower Rice Pilaf transforms humble cauliflower into a vibrant and healthy option, perfect for boosting your Healthy Cauliflower Recipes repertoire. It’s quick, easy, and packed with fresh flavors you’ll love.
Key Ingredients & Substitutions:
- Cauliflower Rice: Use fresh or frozen. For fresh, rice it yourself in a food processor.
- Vegetable Broth: Chicken broth works too.
- Fresh Herbs: Parsley and dill are excellent; chives or cilantro are also good.
- Lemon: Both zest and juice are crucial for brightness.
Ingredients:
- 1 large head cauliflower, riced (about 4-5 cups)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 4
- Calories per serving: 120
- Tools Needed: Large skillet, measuring cups and spoons, chef’s knife, cutting board.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Cauliflower Rice and Broth
Add the riced cauliflower to the skillet. Pour in the vegetable broth, then season with a pinch of salt and pepper. Stir everything together.
3. Simmer and Cook
Bring the mixture to a gentle simmer. Cover the skillet and cook for 5-7 minutes, or until the cauliflower is tender-crisp. Don’t overcook, or it will become mushy.
4. Finish with Freshness
Remove the skillet from the heat. Stir in the fresh parsley, dill, lemon juice, and lemon zest. Taste and adjust seasonings as needed, adding more salt, pepper, or lemon if desired.
Variation Ideas:
- Add diced bell peppers or carrots with the onion for more color and nutrients.
- Stir in a handful of toasted pine nuts or sliced almonds for added crunch.
- Incorporate other herbs like chives, oregano, or thyme.
- For a cheesy twist, stir in a sprinkle of nutritional yeast at the end.
Storage Instructions:
Store any leftover Lemon Herb Cauliflower Rice Pilaf in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
Frequently Asked Questions (FAQ):
- Can you use frozen riced cauliflower? Yes, you can use frozen riced cauliflower. Thaw it first or add it directly to the skillet and increase cooking time slightly.
- Is this recipe suitable for a low-carb diet? Absolutely, cauliflower rice is a fantastic low-carb alternative to traditional grain-based pilafs.
- Can you prepare this dish ahead of time? You can prepare the riced cauliflower and chop your herbs ahead of time. It’s best made fresh, but leftovers store well.
- What can you serve with cauliflower rice pilaf? This pilaf pairs wonderfully with grilled chicken, baked fish, roasted vegetables, or as a healthy side to any main course.
- How do you rice fresh cauliflower? Cut your cauliflower into florets, then pulse them in a food processor until they resemble rice grains.
- Can you omit the lemon? While you can, the lemon is key to the bright, fresh flavor. If you must, a splash of apple cider vinegar could offer a slight tang.