Whole30 Vegetable Pulao
Elevate your healthy meal game with this vibrant and nutritious Whole30 Vegetable Pulao! This grain-free twist on traditional Indian pulao swaps rice for riced cauliflower, packed with colorful, nutrient-dense vegetables like carrots, green beans, and bell peppers. A fragrant blend of spices—cumin seeds, turmeric, garam masala, and cinnamon—infuses every bite with bold flavors, while fresh ginger and garlic add a zesty touch. Finished with a hint of lemon juice and garnished with cilantro, this dish is ready in just 35 minutes and perfect for meal prep or a wholesome dinner. Satisfying, flavorful, and entirely Whole30-compliant, this one-pot vegetable pulao is a must-try for anyone seeking a plant-based, low-carb option that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 1 large head (about 4 cups riced) Cauliflower
- 2 tablespoons Coconut oil
- 1 medium (finely chopped) Yellow onion
- 3 cloves (minced) Garlic
- 1 teaspoon (grated) Fresh ginger
- 1 large (diced) Carrot
- 1 cup (chopped) Green beans
- 1 small (diced) Red bell pepper
- 0.5 cup Frozen peas
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Start by preparing the cauliflower rice: cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Set aside.
Heat the coconut oil in a large nonstick skillet or wok over medium heat.
Add the cumin seeds and let them splutter for 30 seconds to release their aroma.
Add the chopped onion and sauté for 3-4 minutes, or until it turns golden and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes, stirring frequently to prevent burning.
Add the diced carrot, green beans, and red bell pepper. Sauté for 5-6 minutes, until the vegetables start to soften.
Mix in the ground coriander, turmeric powder, garam masala, ground cinnamon, and salt. Stir well to coat the vegetables with the spices.
Add the frozen peas and cook for another 2 minutes.
Push the vegetables to one side of the skillet and add the cauliflower rice to the other side. Cook for 2-3 minutes on its own, then mix thoroughly with the vegetables.
Cover the skillet with a lid and let the pulao cook for 5-7 minutes on low heat, stirring occasionally, until the cauliflower rice is tender and the flavors are well combined.
Finish by stirring in the lemon juice and fresh cilantro.
Serve hot and enjoy your Whole30-compliant Vegetable Pulao!
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1084 mg | 23% | |
*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.
