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Cauliflower Rice Pilaf

So yummy, you’ll never miss the carbs! Add whatever other fresh herbs you think might work. Use either our A2 Grassfed Ghee or our Domestic Grassfed Ghee for this recipe. Makes 2-3 servings.
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Ingredients Method Notes

Ingredients
  

  • 1/2 head cauliflower - cut into florets
  • 1 small shallot - diced
  • 2 tablespoons Simply Ghee - divided
  • 1 teaspoon Turmeric + Black Pepper Ghee DIY Mix can use freshly grated)
  • 1/3 cup dried cranberries; presoak in warm water and use unsweetened ones.
  • 2 tablespoons toasted sliced almonds
  • 3 tablespoons fresh cilantro leaves
  • 1 tablespoon chopped chives
  • 1/2 teaspoon Redmond's Real Salt
  • freshly ground black pepper

Method
 

  1. 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.
  2. Over medium heat, in a large skillet, heat 1 tablespoon ghee. Add the shallots and cook about 2 minutes. Stir in the Turmeric + Black Pepper Ghee DIY Mix. Add the cauliflower rice, chives, and remaining ghee and stir till well coated. Add more DIY Mix to your taste.
  3. 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.
  4. Remove from heat and stir in dried cranberries (if soaking, remove from water), almonds and cilantro. Season with salt and pepper to taste.

Notes

Ghee Gal Tip:  Consider a frozen bag of cauliflower rice to use instead of working with a head of cauliflower.  Works just as well.

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