Perfect with our Greek Chicken, this cauliflower take on pilaf is delicious on its own and versatile enough to serve alongside anything. It also refrigerates and reheats well for quick leftovers and lunches.
We use ghee and chicken broth in this version. However, you can use extra-virgin olive oil and vegetable broth to make it vegetarian and vegan-friendly.Print
For the Lemon Cauliflower Rice
- 1 head fresh cauliflower cut into florets (about 6 cups). If you can only find frozen, go for it.
- 1 small-medium onion, finely chopped
- 1 lemon, half juiced, half sliced into wedges
- 2 cans chicken low-sodium broth (14.5 oz each)
- 2 tbsp butter or ghee
- 1 tsp Cavender’s Greek Seasoning
- 2 tsp dried parsley flakes (unless you’ve got fresh parsley around)
- 1/4 tsp garlic powder
- Heat a sauté pan over medium heat and add the butter or ghee and onions. Cook the onions, stirring as needed until they begin to turn golden and caramelize, about 10 minutes. Remove from heat and stir in 1/2 teaspoon of Cavender’s Greek Seasoning and 1/4 teaspoon garlic powder. Set aside.
- Place the cauliflower florets in a large pot and add both cans of chicken broth. Add water if necessary, just enough to cover, and the juice of half the lemon.
- Cover and bring to a boil over high heat, then reduce heat to a medium-low simmer. Simmer covered until tender, but not too mushy, about 10 minutes past the initial boil (this goes quickly).
- When cooked, drain the cauliflower and then return to the pot. Cover and rest for 3-5 minutes.
- After the cauliflower has rested, use a potato masher to roughly mash and stir to ensure there are no large pieces left.
- Add the parsley, remaining 1/2 teaspoon of Cavender’s Greek Seasoning, and onion butter mixture to the pot (use a rubber spatula to get all the butter or ghee out of the pan).
- Roughly mash again to incorporate all ingredients. We’re going for a rice-like texture.
Keywords: cauliflower rice pilaf