So I’ve been a big cauliflower rice fan for a while. Particularly now that you can buy it in most grocery stores (I like the ones in the frozen section), it’s very convenient! It’s actually easier and quicker than rice. By adding a few other ingredients, this side dish is one that can hold its own and is one that I look forward to every time I make it for lunch. Add some roasted chicken, roasted carrot fries, and some pesto and you have a nutritious and filling meal.
Raisin & Toasted Pine Nut “Rice” Pilaf
- 1 package frozen riced cauliflower
- 1 small box raisins (about 1/4 cup)
- 1/4 cup pine nuts
- 1/4 cup cilantro, chopped
- sea salt and pepper, to taste
Cook riced cauliflower according to package directions. Set aside and let cool slightly.
Meanwhile, toast pine nuts. You can do this in the oven or on the stovetop. While the stovetop is quicker (takes about 3 minutes), it’s easy to burn and you must watch closely. For stovetop toasting, place pine nuts in a pan over low heat and watch closely until pine nuts begin to brown, about 3 minutes.
If you’re worried about burning the nuts, I’d go for the oven. To do this, preheat oven to 375. Place pine nuts on a non-oiled baking sheet and bake for about 4 minutes, until lightly browned.
Toss pine nuts, raisins, and cilantro with cauliflower rice. Season with salt and pepper