Springtime Cauliflower Rice Pilaf

Springtime Cauliflower Rice Pilaf


1-2 tablespoons extra virgin olive oil  1 bunch thin asparagus, chopped  1 cup frozen peas 1 16 oz bag riced cauliflower 2 tablespoons slivered almonds 1 bunch fresh parsley, chopped  Juice of 1 lemon  Salt and Pepper


  • In a large skillet over medium heat, add olive oil, asparagus, pinch of salt and pepper and saute for 3-5 minutes until tender but still bright green.

  • Add frozen peas and cook for an additional 1-2 minutes.

  • Remove veggie mixture from pan and set aside.

  • Add more olive oil to the pan and add the riced cauliflower, salt and pepper. Saute until tender and slightly translucent.

  • Add back the veggie mixture.  Fold in almonds and parsley.  Toss well, add lemon juice.  Season to taste with salt and pepper.   Serve warm.

Yield: 3-4 servings Print
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