Thanksgiving is exactly seven days away and that means menu planning, grocery lists, and meal prep. Thanksgiving is all about family and being grateful for the blessings from the past year.
Living on a family farm, food is always on our mind. One of my favorite wintertime vegetables is cauliflower. I love to eat steamed cauliflower, roasted cauliflower, cauliflower covered in cheese, cauliflower au gratin, and my new favorite, cauliflower pilaf. It truly is a versatile ingredient that can be eaten in so many forms.
My recipe for cauliflower pilaf is inspired by Taylors Farm's recipe using their cauliflower pearls. It is super easy to whip together in just a few minutes. The quinoa can be made in advance and reheated in the pan. I like to add dried cherries and chopped walnuts because they are both commodities grown by my family. Pistachios are a great swap for the walnuts maintaining the nutty flavor but adding a great green color if you have walnut allergies.
A finishing drizzle of olive oil not only makes the dish look instagram worthy, but adds an additional coating to the cauliflower. Try this recipe out for the next holiday meal or potluck. It is sure to impress.
16 ounces cauliflower rice
1 cup cooked quinoa
3 tablespoons butter
3 tablespoons olive oil
1 shallot, sliced thinly
1 tablespoon chopped garlic
2 tablespoons shelled chopped walnuts
2 tablespoons sunflower seeds
salt and pepper to taste
In a large skillet melt butter and olive oil over medium-high heat. Add shallot and cook until fragrant and translucent. Add garlic, stirring occasionally.
When aromatics are tender add cauliflower and sauté for 10 minutes, stirring occasionally. When the rice is done it will be slightly crunchy to taste but not raw.
Mix in remaining ingredients and season to taste.
Note: If you cannot find cauliflower rice, pulse the florets of one head of cauliflower in a food processor until small “rice” grains form.