Side Dishes

In this cauliflower rice pilaf, frozen riced cauliflower stands in for rice. With a pretty yellow color from turmeric, and lots of flavor from shallots, mushrooms, and carrots, this side dish is as savory as it is attractive.

Ingredients
  • 2 tablespoons unsalted butter
  • 2/3 cup diced shallots
  • 2/3 cup chopped fresh white mushrooms
  • 3 tablespoons shredded carrots
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon paprika
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 2 teaspoons chicken flavor bouillon base
  • 1 pound frozen riced cauliflower
  • salt and freshly ground black pepper, to taste
  • 1/4 cup minced fresh parsley, plus more for garnish
Step By Step Method
  1. Melt butter in a skillet over medium heat. When butter sizzles, add diced shallots and cook about 2 minutes. Add chopped mushrooms and cook, stirring occasionally, about 3 minutes.
  2. Add carrots, and sprinkle on turmeric, curry powder, and paprika. Stir in minced garlic and cook until fragrant, about 30 seconds.
  3. Add white wine and chicken flavor bouillon base. Stir until chicken base is dissolved into the liquid. Cook, stirring occasionally, about 3 minutes. See Cook's Note.
  4. Add frozen riced cauliflower, and use a fork to break up any clumps. Cook, stirring occasionally, until all the liquid is evaporated and cauliflower is tender, 5 to 8 minutes.
  5. Season with salt and pepper, to taste. Stir in fresh minced parsley and place in a serving  dish. Garnish with additional parsley, if desired.