Cauliflower Pilaf with Mint and Peas
Serves: 3-4 servings
Enjoy a vibrant, fresh pilaf without rice. This cauliflower pilaf is studded with sweet, tender peas and the umami flavors of mushrooms and tamari sauce.
  • 1 head cauliflower, cut into florets
  • 3 Tbs. coconut oil, olive oil, or avocado oil
  • 2 small shallots, diced
  • ½ cup sliced shiitake or button mushrooms
  • 2 garlic cloves, minced
  • 2 tsp. tamari sauce or 1 Tbs. coconut aminos,available here
  • 1 tsp. balsamic vinegar
  • ½ cup frozen green peas
  • 3 Tbs. chopped mint
  • Juice of ½ lemon
  • Salt and pepper, to taste
  • ¼ cup chopped pistachios or toasted cashews
  1. First, make cauliflower rice by pulsing the cauliflower florets in a blender or food processor until it resembles rice-sized crumbles. (I use a Ninja blender, which offers high performance at a lower price tag than a vitamix.)
  2. Heat the oil in a saute pan over medium heat. Add the shallots and mushrooms. Cook, stirring occasionally, for a few minutes until tender. Add the garlic and cook briefly.
  3. Add the cauliflower rice and stir to coat with oil. Cook time will depend on the size of the cauliflower crumbles, so cook until it has a tender but firm texture.
  4. Toss in the tamari (or aminos), vinegar, peas, salt, and pepper. The peas will take just about a minute to warm through. Then add in the mint and lemon juice. Top with chopped nuts, if desired, and enjoy.
Recipe by Empowered Sustenance at