About
This deliciously simple side is a low carb take on a traditional pilaf. Using cauliflower in place of rice to soak up the veggie stock, this mushroom pilaf is a great accompaniment to meats or as a vegetarian side with curried vegetables.
Quick to prepare but full on flavor this pilaf is great as part of a simple lunch or midweek dinner.
Ingredients
- 1 small head (4 in. dia) cauliflower
- 1 cup, pieces or slices mushrooms raw
- ½ small onions
- 1 clove garlic
- ¾ cup vegetable stock pot by knorr
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoon parsley
- ¼ teaspoon salt
- 1 ⅛ teaspoon black pepper
Instructions
- Add the butter and olive oil to a large saucepan or casserole dish over a low/medium heat.
- Slice the mushrooms, mince the garlic and finely dice the onions. Add to the pan and fry gently until soft and tender, around 4/5 minutes.
- Grate the cauliflower to form a ‘rice’ and add to the pan. Stir well to combine.
- Add the hot vegetable stock to the pan and bring to a simmer. Simmer for 15-20 minutes stirring regularly until there is no liquid left in the pan.
- Scatter with fresh parsley to serve.
Nutrition Facts
- Servings: 2
- Calories: 174.6kcal (per serving)
- Fat: 13.5g (per serving)
- Carbs: 11.8g (per serving)
- Protein: 4.6g (per serving)
