Cauliflower Rice Pilaf
Brighten up a bag of frozen riced cauliflower with vibrant vegetables to create this easy, low carb Cauliflower Rice Pilaf. This versatile side dish is a delicious, grain-free alternative.
Servings: 4
Calories: 54kcal
Ingredients
- 2 teaspoons oil like vegetable, olive or avocado oil
- 1 carrot peeled and diced
- 1 teaspoon minced garlic
- 10 ounce bag frozen riced cauliflower don’t thaw
- ⅓ cup frozen peas don’t thaw
- ½ teaspoon Lawry’s Seasoned Salt
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper or to taste
- 2 to 3 tablespoons chopped fresh parsley
Instructions
- Heat the oil in a large skillet over MEDIUM heat. Add the carrots and sauté for 2 to 3 minutes, or until fork tender. Add the garlic and sauté for another minute.
- Add the frozen cauliflower rice, frozen peas, seasoned salt, onion powder, and pepper. Cook, stirring occasionally, for 3 to 4 minutes or until the cauliflower rice and peas are thawed and warmed through. Stir in the parsley and serve.
Notes
Variations
Keto Cauliflower Rice Pilaf - Substitute 2 tablespoons butter for the oil and finely chopped broccoli for the peas for a keto-friendly pilaf.
Almond Cauliflower Rice Pilaf - Add a handful of sliced or slivered almonds when sautéing the carrot and garlic.
Veggie Loaded Cauliflower Rice Pilaf - Switch up the veggies to any that you love. Finely diced bell pepper can be added with the carrot. Frozen vegetables like corn or green beans can be added in place of or in addition to the frozen peas.
Nutrition
Calories: 54kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 325mg | Potassium: 308mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2809IU | Vitamin C: 43mg | Calcium: 29mg | Iron: 1mg