Whole30 Spiced Pilau Rice
Transform your meal prep with this flavorful and healthy Whole30 Spiced Pilau Rice, a vibrant, low-carb alternative to traditional pilau rice! Made with freshly riced cauliflower, this recipe is infused with the aromatic essence of cumin, coriander, and turmeric, alongside warming cinnamon and cardamom. Sautéed onion, garlic, and ginger set the stage for a medley of diced carrots and peas, creating a nutrient-packed, veggie-rich dish. Finished with a sprinkle of fresh cilantro and a squeeze of bright lemon juice, this grain-free recipe is perfect as a light side dish or a satisfying standalone meal. Ready in just 35 minutes, this gluten-free, Paleo-friendly option is a wholesome way to enjoy the beloved flavors of a classic pilau while staying Whole30 compliant.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 Yellow onion, finely diced
- 2 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 Cinnamon stick
- 3 Cardamom pods, lightly crushed
- 1 Bay leaf
- 1 medium Carrots, diced small
- 0.5 cup Frozen peas
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lemon juice
Instructions
Chop the cauliflower into florets and pulse in a food processor until the pieces resemble rice. Be careful not to over-process. Set aside.
In a large skillet or wok, heat the coconut oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the cumin seeds, coriander powder, turmeric, cinnamon stick, cardamom pods, and bay leaf. Stir to coat the onions and toast the spices for 1-2 minutes.
Mix in the diced carrots and cook for 3 minutes, stirring occasionally.
Stir in the frozen peas and cook for another 2 minutes.
Add the riced cauliflower to the skillet and mix well, ensuring the spices are evenly distributed.
Season with salt and cook the cauliflower rice for 5-7 minutes, stirring occasionally, until tender but not mushy.
Remove the cinnamon stick, cardamom pods, and bay leaf before serving.
Garnish with fresh cilantro and a squeeze of lemon juice. Serve warm.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3135 mg | 136% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 23.3 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2292 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
