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Cauliflower Rice and cranberry pilaf

An easy vegetarian cauliflower rice side dish packed with flavor and easy to make!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 people
Calories 138kcal
Author foodnessgracious

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 whole cauliflower
  • 2 carrots peeled and diced
  • ½ tsp ground cumin
  • ½ tsp ground paprika
  • 2 tbsp fresh chopped rosemary
  • 2 tbsp fresh chopped thyme
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¼ 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

Instructions

  • 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.

Nutrition

Serving: 8oz | Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 104mg | Fiber: 2g | Sugar: 14g | Vitamin A: 233IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg