Springtime Cauliflower Rice
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Cook time: 
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Serves: 10 cups
Springtime Cauliflower Rice-
Pilaf Base
  • 2 cups of red onions-about 1 large (could use regular onions too)
  • 3 cups of mushrooms, sliced (omit if you're not a fan of course)
  • 7 cups of shredded cauliflower (this is about half of a head of cauliflower-use the left overs to roast up for salads!)
  • 2 tbsp, about 3 garlic cloves, minced
  • several tbsp of water/vegetable broth
  • ¾-1 tsp salt
  • 1 large or 2 small bay leaves, remove before eating
  • fresh pepper to taste
Cauliflower rice base (above)
  • 1 cup diced bell pepper, we used red and yellow
  • ¾ tsp dried dill weed
  • 2 cups of defrosted peas, or fresh snap peas
  • 2 lemons, juiced, about 4 tbsp
  • 4 cups of chopped greens (it can be any kind, I used swiss chard, but have used kale, spinach, and collards)
  • 2 cup blanched broccoli, chopped (to blanch, boil water, and drop florets into water for 1 minute, until bright green)
  • ½ cup fresh parsley
  • 2 tbsp fresh dill (or more to taste)
  • Additional salt/pepper as desired
  • Serving: freshly chopped scallions, nuts for serving: pistachios, slivered almonds, or pumpkin seeds
  1. Shred the cauliflower in a food processor by placing florets in and hitting pulse until finely shredded (but not mush)
  2. Heat a large pan, like a wok. Add onions to along with a little broth/water to help sauté (not too much, as you want the onions to caramelize slightly, about 2 tbsp).
  3. Sauté onions until translucent, then add mushrooms, and garlic
  4. Add in cauliflower and bay leaf.
  5. Sauté until cauliflower softens, adding in broth/water as needed to prevent sticking, but just enough to soften the rice without getting too watery
  6. Add salt/pepper to taste
  7. Spring Rice Ingredients (remaining ingredients added quickly, to prevent over cooking):
  8. After making the cauliflower rice pilaf, add in peppers and dried dill, and sauté until slightly softened, about 2-3 minutes.
  9. Add greens and lemon juice, with a few tbsp of water (if needed) to allow greens to wilt.
  10. When finished, add broccoli, parsley, peas, and fresh dill. Season with salt/pepper if needed.
  11. Serve topped with scallions, and/or slivered almonds, pistachios (what we used), toasted pine nuts, or pumpkin seeds & enjoy! If desired, add in some chickpeas for additional protein. Great on top of a salad, sweet potato, or as a side dish.
  12. For a different take on this base, try my Indian Cauliflower Rice Bowl
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/side-dishes/springtime-cauliflower-rice/