MAKES: 12 servings (½ cup per serving) · PREP TIME: 15 minutes · COOK TIME: 30 minutes
When I was growing up, rice pilaf was one of my favorite side dishes. Of course, back then it came straight from a box. You know, the all-too-familiar San Francisco treat. Rice is one of the things I‘ve missed the most since I switched to a low-carb, ketogenic way of living, but I’ve found that, when cooked just right, cauliflower can really curb my cravings for rice. I’ve also found that the longer you cook riced cauliflower—low and slow—the more it takes on the taste and texture of real rice.
•2 tablespoons avocado oil or olive oil
•1 small onion, diced (about ½ cup)
•4 cloves garlic, minced
•½ teaspoon sea salt, or more to taste
•½ teaspoon ground black pepper, or more to taste
•6 cups riced cauliflower
•1 cup chicken stock or bone broth (here), divided
•1 tablespoon chicken bouillon granules, or 3 chicken bouillon cubes, crushed
•¼ cup slivered almonds
•3 green onions, sliced
1. Heat the oil in a large skillet over medium heat. Once hot, add the onion, garlic, salt, and pepper. Sauté until the onion is translucent and the garlic is fragrant.
2. Add the riced cauliflower, ¾ cup of the chicken stock, and the chicken bouillon granules to the skillet. Mix to combine the ingredients.
3. Cook, stirring frequently, until all the liquid has evaporated and the cauliflower is tender, about 20 minutes.
4. Add the remaining ¼ cup of chicken stock and use a rubber spatula to scrape any caramelized bits from the bottom of the pan and mix them into the rice pilaf.
5. Stir in the almonds, then taste and add more salt and pepper, if desired. Top with the green onions before serving.
tip: For a nightshade-free pilaf, be sure to check the ingredient list on the bouillon you use. Not all brands are free of nightshades.
TOTAL CARBS: 4.7g
NET CARBS: 2.8g