The Pioneer Woman Tasty Kitchen
Profile Photo

Apricot Pine Nut Cauliflower Pilaf

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

3
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This pilaf is grain free. The roasted cauliflower replaces the grains.

Ingredients

  • 2 heads Medium Sized Cauliflower
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Garlic Olive Oil
  • ¼ cups Minced Shallot (or Sub With Yellow Onion)
  • ½ cups Pine Nuts
  • 8 whole Unsulphured Turkish Apricots
  • 2 pinches Salt, Or To Taste
  • Fresh Chopped Parsley, For Garnish (optional)

Preparation

Use organic ingredients whenever possible.

Preheat your oven to 375°F.

Trim the big stems off of the heads of cauliflower and break the heads into small florets. Put the florets in a food processor and pulse until you have small grain like pieces. Measure out 4 cups of cauliflower. If you have extra you can use it for a salad or another use. You’ll only need 4 cups for this recipe.

Put the 4 cups of cauliflower in a roasting pan and drizzle the olive oil over the top. Stir to evenly distribute the oil and spread out evenly. Roast the cauliflower for 15 minutes, stirring every five minutes.

Towards the end of the cauliflower cook time, warm the garlic oil in a large skillet over low heat. Once oil is warmed add the shallots and pine nuts. Saute on low for 5 minutes.

Dice the apricots into small pieces. Add them to the shallots along with the roasted cauliflower. Stir to combine. Add salt to taste. Garnish with parsley and serve immediately.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Roasted Red Potatoes
Profile Photo by eileen in Sides
Roasted red potatoes are a delicious side dish. The potatoes...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Stuffed Pattypan Squash
Profile Photo by Kathy Berget in Sides
Pattypan squash stuffed with ricotta, mozarella, and Parmesan cheeses.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Lemon-Zested Brussels Sprouts
Profile Photo by Theo Bachelor in Sides
A healthy side that goes great with any dish.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Edna Mae’s Escalloped Cabbage
Profile Photo by Ree | The Pioneer Woman in Sides
One of my favorite recipes from one of my favorite people!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Grilled Shawarma Corn with Fresh Dill
Profile Photo by Climbing Grier Mountain in Sides
Add a little spice to your corn on the cob with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy