This is a great side dish for poultry or tofu curries. Small bits of cauliflower are processed into rice-sized pieces, which gives the dish a very rice-like look.
Yield: 8 servings
1 large head cauliflower
1 red pepper, diced
1 cup celery, diced (or peas, for higher carbs)
6 tablespoons avocado oil (unflavored, unsweetened)
6 cloves garlic, minced
1 tablespoon garam masala
1/2 teaspoon onion powder
1/4 cup organic chicken or vegetable stock
1/4 cup coconut milk
4 tablespoons low-sodium wheat-free tamari or miso paste diluted with water
Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”
Cook the all the diced vegetables in oil in a very large skillet over medium heat. Add the garlic, sauté until fragrant, about 30 seconds. Add all the dried seasonings, and stir to mix. Add the cauliflower “rice” to the pan, turning and mixing the ingredients thoroughly.
Lower the heat to medium, add the coconut milk and stock. Stir and cook until the cauliflower is tender and no longer tastes raw, 8-10 minutes. Stir in the tamari or miso. Taste. Add more if needed. Serve immediately.
Serving suggestion: press the pilaf firmly into a small greased ramekin and un-mold onto each plate.