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Cauliflower Rice Pilaf Recipe: Easy Festive Keto Thanksgiving Side

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This cauliflower rice pilaf is a festive, keto-friendly side dish bursting with warm spices, toasted nuts, and pops of dried cranberry. It’s quick to make, crowd-pleasing, and perfect for Thanksgiving or any cozy gathering.

Ingredients

Scale
  • 1 large head cauliflower (or 4 cups/400g pre-riced cauliflower—fresh or frozen)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon (optional)
  • 1/4 cup dried cranberries, unsweetened or reduced sugar (or chopped dried apricots for lower carb alternative)
  • 1/4 cup toasted slivered almonds (or walnuts, pecans)
  • Zest of 1 lemon (plus juice for finishing)
  • 2 tablespoons chopped fresh parsley (or cilantro)
  • Optional: 2 tablespoons chopped pistachios
  • Optional: 1/4 cup diced celery
  • Optional: 1/4 cup pomegranate arils

Instructions

  1. Remove leaves and cut cauliflower into florets. Pulse in a food processor until it resembles rice grains—about 1/4-inch pieces. (If using pre-riced cauliflower, skip this step.)
  2. Heat a dry skillet over medium heat. Add slivered almonds (or chosen nuts), stirring until golden and fragrant—about 2-3 minutes. Remove promptly to avoid burning.
  3. Add olive oil to the skillet and warm over medium heat. Stir in diced onion and cook until soft and translucent—about 5 minutes.
  4. Add garlic, cumin, coriander, turmeric, and cinnamon. Sauté until fragrant, about 1 minute. If adding celery, toss it in with the onions.
  5. Mix in the riced cauliflower and stir to coat with spices and oil. Season with salt and pepper. Spread the cauliflower evenly and let it cook, stirring occasionally, for 8-10 minutes. If the pan looks dry, add a splash of water (about 2 tablespoons).
  6. Stir in dried cranberries, toasted nuts, and lemon zest. Cook for another 2 minutes until everything is warmed through.
  7. Turn off the heat and squeeze in fresh lemon juice (about half a lemon). Fold in chopped parsley.
  8. Taste and adjust salt, pepper, or lemon to your liking. Serve hot or warm, garnished with extra herbs and nuts if desired.

Notes

Dry cauliflower thoroughly after ricing to avoid soggy pilaf. Toast nuts for extra flavor, and add lemon juice and parsley just before serving for freshness. For make-ahead, prep everything except parsley and lemon juice. Swap cranberries for nuts or seeds for lower carb. Use any nut or seed you prefer. Recipe is naturally vegan, gluten-free, and dairy-free.

Nutrition

Keywords: cauliflower rice, keto, Thanksgiving, pilaf, low-carb, vegan, gluten-free, festive, holiday side, healthy

Find it online: https://wigglebite.com/cauliflower-rice-pilaf-recipe-easy-festive-keto-thanksgiving-side/