This warming, comforting cauliflower rice pilaf is filling my house with the most fantastic and lovely smells.
Its mouth-watering co-star is a Ginger-Soy pork chop, which will get its very own post shortly.
I’M SO HUNGRY!
I cannot wait for dinner.
Here’s how it’s done…
CAULIFLOWER RICE PILAF
- Melt two tablespoons butter or ghee in a Dutch oven. Butter has a major flavor profile in this dish, so don’t use anything else.
- Add 1/2 cup finely diced yellow onion, and some chopped garlic if you’d like.
- Add THE most glorious, exotic, sexy seasonings: a pinch of ground clove, and one teaspoon anise seed (you can use whole seasonings ~ a couple whole clove buds, and one star anise). Season with salt and pepper as well.
- Drop in a bag of riced cauliflower mixed with veggies (you can buy these bags already prepped and ready, or you can get our your old food processor to make your own mixture of cauliflower, carrots, broccoli ~ whatever you like).
- Add a 1/3 cup broth of some sort (I used Better Than Bouillion chicken base, with water).
- Allow the mixture to cook for about 10 minutes with the lid off, just to let the veggies soak up the broth. The smell is miraculous!
- When read to serve, add any green veggies or herbs you like ~ zucchini, Thai basil, chives ~ tonight, we’re having thinly-sliced asparagus and chives.
I will definitely make this again. Maybe tomorrow. One thing I won’t do again is add soy sauce. It made the cauliflower brown and I prefer it fresher looking. That’s all.
Thank you to my friend, Thou, and his beautiful Hmong heritage, for the inspiration!!!
Stay tuned for the pork chop recipe!