Whole30 Vegetable Pilau
Transform your weeknight dinners with this vibrant and nourishing Whole30 Vegetable Pilau, a wholesome twist on the traditional rice dish. This recipe swaps out rice for cauliflower rice, making it both low-carb and completely Whole30-compliant. Packed with colorful veggies like carrots, red bell peppers, and green beans, and infused with warming spices such as cumin, turmeric, and cinnamon, this dish is bursting with bold, aromatic flavors. The addition of coconut milk adds a creamy richness, while fresh cilantro and a squeeze of lemon juice provide a zesty, refreshing finish. Quick to prepare in just 35 minutes, this one-pan recipe is perfect as a standalone meal or paired with your favorite protein. It's a deliciously satisfying option for clean eating, gluten-free, and paleo diets.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 1 medium yellow onion
- 2 medium carrot
- 1 medium red bell pepper
- 1 cup green beans
- 3 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons ground cinnamon
- 0.25 cup canned coconut milk
- 0.5 cup vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup fresh cilantro
- 1 tablespoon lemon juice
Instructions
1. Remove the leaves and stem from the cauliflower and break it into florets. Pulse the florets in a food processor until they resemble rice-sized grains. Set aside.
2. Dice the yellow onion, slice the carrots into thin rounds, chop the red bell pepper into small pieces, and cut the green beans into bite-sized pieces. Mince the garlic and grate the ginger.
3. Heat the coconut oil in a large skillet or pan over medium heat. Add the onion and cook for 3-4 minutes until translucent.
4. Stir in the garlic, ginger, ground cumin, ground coriander, ground turmeric, and ground cinnamon. Cook for 1-2 minutes until fragrant.
5. Add the carrots, red bell pepper, and green beans to the pan. Sauté for 5-7 minutes until the vegetables are tender.
6. Pour in the vegetable broth and canned coconut milk, stirring to combine. Simmer for 2-3 minutes until the liquid slightly reduces.
7. Add the cauliflower rice to the pan and mix well with the vegetables and sauce. Season with salt and black pepper. Cook for another 5-7 minutes until the cauliflower rice is tender but not mushy.
8. Remove the pan from heat. Stir in the freshly chopped cilantro and lemon juice for a bright, fresh finish.
9. Serve warm as a standalone dish or alongside your favorite Whole30-compliant protein.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 11.0 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1187 mg | 25% | |
*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.
