Cauli Rice Pilaf

Gosh was this yummy! Tasty, so adaptable and easy to cook. Huge win for me. Another Bon Apetit original that I feel I must share, especially since the kiddos loved it too!

I do think golden raisins and toasted almonds were the best, but you can make it with whichever nuts and dried fruits you have on hand, really. I tried it with walnuts, pecans, raisins and raisins and they were all really good.

This is great as a side dish for supper or a main dish for lunch or even a quick snack!


  • 1 head of cauliflower, riced (cut into pieces and pulse in food processor)
  • 4 scallions
  • 3 Tbsp. ghee or unsalted butter, divided
  • ½ cup peeled, sliced almonds
  • ½ tsp. ground cinnamon
  • ½ tsp. crushed red pepper flakes
  • Kosher salt
  • 3 Tbsp. golden raisins, chopped


  1. Trim scallions, then finely chop white parts. Thinly slice green parts on an angle; set these aside for serving.
  2. Melt 2 Tbsp. ghee in a medium skillet over medium-high heat. Toast almonds, tossing occasionally, until they start to turn golden, about 3 minutes. Remove from heat and add cinnamon and red pepper flakes; season with salt and toss to coat. Transfer to a large bowl.
  3. Melt remaining 1 Tbsp. ghee in same skillet over medium-high heat. Cook white scallion parts, stirring constantly, until golden brown, about 3 minutes. Add raisins and reduce heat to medium-low. Add cauliflower and cook, tossing occasionally, until some steam is released and cauliflower is just tender, about 3 minutes.
  4. Transfer cauliflower mixture to bowl with almond mixture; season with salt and toss to combine. Add reserved green scallion parts and toss once more before serving.

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