How to Make Golden Cauliflower & Pistachio Pilaf with Pomegranate Seeds
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Pulse cauliflower in a food processor until it resembles rice.
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Heat olive oil in a large pan over medium heat. Add cauliflower and turmeric; sauté for 5-6 minutes until tender.
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Season with salt and pepper. Remove from heat and let cool slightly.
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Stir in pistachios, pomegranate seeds, cilantro, and lemon juice.
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Serve pilaf warm or chilled.
Pro Tips for Perfect Golden Cauliflower & Pistachio Pilaf with Pomegranate Seeds
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium head cauliflower, roughly chopped, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Golden Cauliflower & Pistachio Pilaf with Pomegranate Seeds?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Golden Cauliflower & Pistachio Pilaf with Pomegranate Seeds?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium head cauliflower, roughly chopped?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.