Cauliflower Rice Pilaf
So yummy, you’ll never miss the carbs!
½ Head cauliflower (cut into florets)
1 Small shallot, diced
2 Tbs Turmeric + Black Pepper Ghee (divided)
¼ Tsp turmeric, can use freshly grated
1/3 Cup dried cranberries (can soak them in warm water before adding)
2 Tbs toasted sliced almonds
3 Tbs fresh cilantro leaves
1Tbs chopped chives
½ Tsp good salt
Freshly ground black pepper
Add the cauliflower florets to the grater tube in your food processor or shred it using the larger holes on a box grater. Make sure to remove the moisture by wrapping shredded cauliflower in a towel or using a fine sieve, pressing the moisture out. It should be as dry as you can get it.
Over medium heat, in a large skillet, heat 1 Tbs T + BP ghee. Add the shallots and cook about 2 minutes. Stir in the turmeric and salt. Add the cauliflower rice, chives and remaining T + BP ghee and stir till well coated. Turn the heat down to medium-low and cover tightly with a lid. Cook for 5-7 minutes, stirring every minute to prevent browning or sticking. You can always add a teeny bit of water to prevent sticking.
Remove from heat and stir in dried cranberries (if soaking, remove from water), almonds and cilantro. Season with salt and pepper to taste.