Cauliflower Rice Pilaf with Cranberries and Almonds - Gluten Free
The Cauliflower Rice Pilaf with Cranberries and Almonds is a visually stunning and nutritious dish perfect for bringing a seasonal touch to any meal. Tender riced cauliflower serves as a base, absorbing the sweet and savory flavors of cranberries and toasted almonds. Each bite offers a delightful contrast of textures and tastes, making it a memorable addition to your dining table.
Ingrédients
- 1 medium cauliflower, riced
- 1 tablespoon olive oil
- 1 small small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- 1/2 cup vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup fresh parsley, chopped
- Salt and and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the riced cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
- Stir in the dried cranberries, toasted almonds, ground cumin, ground cinnamon, and ground nutmeg.
- Pour in the vegetable broth and let it simmer until the liquid is absorbed and the flavors are well combined, about 3-4 minutes.
- Season with salt and pepper to taste.
- Remove from heat and stir in the fresh parsley before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 120kcal | Carbohydrates: 15g | Protéines: 4g | Fat: 6g | Sucre: 6g
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