In this cauliflower rice pilaf, frozen riced cauliflower stands in for rice. With a pretty yellow color from turmeric, and lots of flavor from shallots, mushrooms, and carrots, this side dish is as savory as it is attractive.
Ingredients
- unsalted butter: 2 Tbsp
- shallots: 0.66667 cup (diced)
- fresh white mushrooms: 0.66667 cup (chopped)
- carrots: 3 Tbsp (shredded)
- turmeric: 0.5 tsp
- curry powder: 0.125 tsp
- paprika: 0.125 tsp
- garlic: 2 clove (minced)
- white wine: 0.5 cup
- chicken flavor bouillon base, such as Better Than Bouillon® Roasted Chicken Base: 2 tsp
- frozen riced cauliflower: 1 pound
- salt and freshly ground black pepper: (to taste)
- fresh parsley: 0.25 cup (for garnish, minced)
Metric Conversion
Stages of cooking
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Melt butter in a skillet over medium heat. When butter sizzles, add diced shallots and cook about 2 minutes. Add chopped mushrooms and cook, stirring occasionally, about 3 minutes.
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Add carrots, and sprinkle on turmeric, curry powder, and paprika. Stir in minced garlic and cook until fragrant, about 30 seconds.
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Add white wine and chicken flavor bouillon base. Stir until chicken base is dissolved into the liquid. Cook, stirring occasionally, about 3 minutes. See Cook's Note.
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Add frozen riced cauliflower, and use a fork to break up any clumps. Cook, stirring occasionally, until all the liquid is evaporated and cauliflower is tender, 5 to 8 minutes.
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Season with salt and pepper, to taste. Stir in fresh minced parsley and place in a serving dish. Garnish with additional parsley, if desired. Cook’s Note Frozen cauliflower releases a lot of water as it cooks. Add the chicken base only, with no extra water.
