A superb side dish for holiday meals, this pilaf features the rich autumnal flavors of mushrooms, pecans, onions, garlic, and savory herbs. Small bits of cauliflower are processed into rice-sized pieces, giving the dish a very traditional look.
1 head cauliflower
2 cups mushrooms, in pea-sized bits
6 tablespoons butter (or olive oil)
6 cloves garlic, minced
1 cup onions, small chop
1 cup pecans, small chop
Thyme and pepper to taste
1/4 cup white wine
1/4 cup chicken or vegetable stock
4 tablespoons wheat-free tamari (or coconut aminos)
2 tablespoons light sesame oil
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.
Entire recipe: 1502.4 calories, 135g fat, 24.1g carbs, 30.1g protein
Divided into eight portions: 217.9 calories, 16.87g fat, 3.01g carbs, 3.76g protein