Time: 45 min.
Complexity: easily
Servings: 4

This light pilaf with raisins, lemon zest, and nuts is easy to eat without sacrificing your figure, because it's made with cauliflower! The cauliflower is blended until finely chopped and then added to the pilaf in place of rice. It makes a fiber-rich side dish that's perfect with chicken, salmon, and pork.

Ingredients:

• 1/4 cup golden raisins
• 1 large head cauliflower, cut into 2.5cm florets.
• 1/4 cup olive oil
• 1 medium onion, finely diced
• 1/3 cup flaked almonds or shelled pistachios
• 2 tbsp. capers, dried
• 2 small cloves garlic, thinly sliced
• Zest of half a lemon
• A pinch of red pepper flakes
• 1/4 cup finely chopped fresh parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, almond, pistachios, raisin, parsley, lemon zest, capers

We recommend

Preparation:

Step 1
• Soak the raisins in warm water until plump, about 15 minutes. Drain and set aside.
Step 2
• Meanwhile, trim the cauliflower florets, cutting off as much of the stem as possible. Process the florets in a food processor in three batches until the texture resembles couscous.
Step 3
• Heat the olive oil in a large skillet over medium-high heat. As soon as the first wisp of smoke appears, add the onion and stir to coat. Continue to cook the onion, stirring frequently, until the edges are golden brown and the onion is soft, about 6 minutes. Add the almonds, raisins, capers, garlic, lemon zest, and red pepper flakes and cook, stirring, until the almonds are golden, about 3 minutes.
Step 4
• Add the cauliflower to the pan and stir to evenly distribute the ingredients. Season with 1 teaspoon of salt and continue cooking, stirring frequently, until the cauliflower is softened, 3-5 minutes.
Step 5
• Place the cauliflower in a large serving bowl, sprinkle with parsley, and season with salt to taste. Serve the vegetable rice warm.

Votes: 3