Wednesday, July 2, 2014

Coconut Cauliflower Pilaf

While looking for new ways to cook cauliflower, I came across a recipe for cauliflower "pilaf" that essentially treats cauliflower like rice.  I've used cauliflower in place of potatoes many times, but I was intrigued by the idea of a rice-like dish.

I loved the flavor of the coconut milk and cardamom, and added some of my toasted trail mix, since  a dish like this needs textural contrast.

As you may have noticed, I haven't been posting as much lately - with the wedding just two months away, I'm keeping so busy!  But hopefully I'll have some new summer dessert recipes to share soon...

One Year Ago:  First Day of Summer Strawberry Lemonade Cake
Two Years Ago:  Lemon Yogurt Waffles with Berries and Strawberry Rhubarb Syrup 
Three Years Ago:  A Sweet and Sticky Evening of Jam Making

Cook's Note:  I would recommend eating this immediately while the cauliflower is fluffy, since it's not as good leftover the next day.

Coconut Cauliflower Pilaf

  • 1 tablespoon coconut oil
  • 1/4 sweet yellow onion, minced
  • salt and pepper
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1 cup unsweetened coconut milk (from a can)
  • 1 cauliflower head, grated or pulsed in the food processor to a "rice-like" consistency
  • 3/4 cup toasted trail mix (or a mixture of raisins, nuts, seeds and coconut)

In a large saucepan (I used a wok), heat the coconut oil over medium heat.  Add the onion and season with a little salt and pepper.  Saute the onion for 5-7 minutes until softened, then add the cardamom and nutmeg.  Add the coconut milk and the cauliflower.

Simmer uncovered over medium low heat for about 15 minutes, stirring occasionally, until the liquid is absorbed and the cauliflower is tender.  Stir in the raisins, nuts, seeds, etc.  Increase the heat to medium and cook for a few more minutes to let the cauliflower brown slightly.

Yields 4-6 servings

Recipe adapted from Well Fed 2 Cookbook, via Healthful Pursuit

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