Holiday Cauliflower Pilaf

A superb side dish for holiday meals, because the pilaf features the rich autumnal flavors of mushrooms, nuts, onions, garlic, and savory herbs. Small bits of cauliflower are processed into rice-sized pieces, giving the dish a very traditional look.

Holiday Cauliflower Pilaf
Serves 8 // 213 calories, 16g fat, 7g protein, 8g net carbs

48 ounces riced cauliflower (I use Purely Frozen Organic)
2 cups mushrooms, small dice
6 tablespoons Kerrygold butter
6 cloves garlic, minced
1/4 cup dried onion flakes
1 cup almonds, sliced
Poultry seasoning and black pepper, to taste
1/4 cup Kirkland Select Chardonnay
1/4 cup Kirkland chicken broth
4 tablespoons wheat-free tamari
2 tablespoons light sesame oil (unflavored)

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 mushrooms, onions, thyme, and pepper in butter in a very large skillet over medium heat. Add pecans and sauté until lightly toasted. Add the garlic, sauté until fragrant, about 30 seconds. Stir the cauliflower “rice” into the pan, turning and mixing the ingredients thoroughly.

Lower the heat to medium, add the white wine and chicken stock. Stir and cook until the cauliflower is tender and no longer tastes “raw”, 8-10 minutes. Stir in the tamari. Taste. Add more tamari if needed. Serve immediately.Serving suggestion: press the pilaf firmly into a small ramekin and un-mold onto each plate.