Cauliflower Pilaf

Servings 4 people



  • 1 small head cauliflower riced
  • Zest 1 lemon
  • Zest 1 orange
  • 2 tbs chopped fresh mint
  • 2 tbs chopped chives
  • 2 tbs chopped parsley or coriander
  • 1/4 cup finely chopped dried apricots or cranberries


  • Juice 1 lemon
  • 1/4 cup olive oil
  • 1 tsp fresh grated ginger
  • 1/4 tsp salt
  • 2 tsp sesame oil optional
  • 1 tsp honey


  1. First up you are going to want to 'rice' your cauliflower. You can do this a few ways but by far the laziest and least mess involves popping the florets into a food processor and pulsing a few time to get to the consistency and size of rice. Don't over blend it because you'll end up with a pile of mush. You can also grate the cauliflower on a box grater..... messy as fu*k but effective or, you can just use a knife to chop it all up- takes shit-tins longer but you'll get there in the end. 

  2. Once the cauliflower is riced just pop it aside and add all the other pilaf ingredients and mix well. 

  3. Add all the dressing ingredients to a jar and shake that biz up until its well combined. 

  4. Heat a large frying pan over a med heat and add a blob of butter/ghee/coconut oil. Once that's melted you can add in your pilaf mix and cook, stirring constantly for a few minutes until warmed through. Don't over-cook it because again, it's going to turn to mush. 

  5. Pour over the dressing ingredients, mix well and serve.