An awesome Cauliflower Rice vegetarian option with dried cranberries, pumpkin seeds and simmered in a vegetable stock.
With Thanksgiving only five days away, I’m squeezing this cauliflower rice recipe in as a potential side dish for your table! The inspiration came from a trip to Trader Joe’s recently and cauliflower rice is an awesome alternative to regular rice or other high carb food. It’s a total win-win for taste and ease!
It’s also vegetarian and super easy to put together. Let’s be real here, there’s enough to do on Thanksgiving without adding another side dish, but this can even be made the day before. One whole head of cauliflower is mixed with carrots, dried cranberries, pumpkin seeds, garlic and a bunch of spices and herbs.
And I know I’m all about Thanksgiving right now, did I mention we’re days away?? But this could be a recipe for any time of the year, vegetarian or not!
Need some more side dish ideas? Take a peek at my other four favorite Thanksgiving sides and give some else turkey duty!
Other cauliflower rice recipes you might like!
- Chicken Bowl with Roasted Vegetables
- Cauliflower rice with garbanzos and grilled chicken
- Shrimp and cauliflower rice
Cauliflower Rice and cranberry pilaf
An easy vegetarian cauliflower rice side dish packed with flavor and easy to make!
- 2 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 whole cauliflower
- 2 carrots peeled and diced
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 2 tbsp fresh chopped rosemary
- 2 tbsp fresh chopped thyme
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tp black pepper
- 1 cup dried cranberries
- 3 tbsp roasted pumpkin seeds
- 1 cup vegetable stock
- 2 tbsp maple syrup
- 1 green onion for garnish
In a large pan heat the olive oil and add the diced onion and minced garlic. Cook until soft, about three minutes.
Roughly chop the cauliflower into smaller pieces and add to a food processor. Pulse until fine. You may have to do this in stages.
Add the cauliflower to the onion pan along with the diced carrots, cumin, paprika, rosemary, thyme, nutmeg, salt, pepper, cranberries and pumpkin seeds.
Stir well and then add the stock. Simmer on a low heat for 12-15 minutes stirring at times.
Finally add the maple syrup and stir through.
Serve at once garnishing with chopped green onion.