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prep time
5 min
cook time
25 min
ready time
30 min
Low Carb Mushroom Pilaf
This deliciously simple side is a low carb take on a traditional pilaf. Using cauliflower in place of rice to soak up the veggie stock, this mushroom pilaf is a great accompaniment to meats or as a vegetarian side with curried vegetables.
Quick to prepare but full on flavor this pilaf is great as part of a simple lunch or midweek dinner.
Net Carbs
8 g
Fiber
3.9 g
Total Carbs
11.8 g
Protein
4.6 g
Fats
13.5 g
175 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower
1 small head
Mushrooms Raw
1 cup, pieces or slices
Onions
½ small
Garlic
1 clove
Vegetable Stock Pot by Knorr
0.75 cup
Butter
1 tablespoon
Olive Oil
1 tablespoon
Parsley
2 tbsp
Salt
¼ teaspoon
Black Pepper
1-⅛ tsp
Recipe Steps
steps 5
30 min
Step 1
Add the butter and olive oil to a large saucepan or casserole dish over a low/medium heat.Step 2
Slice the mushrooms, mince the garlic and finely dice the onions. Add to the pan and fry gently until soft and tender, around 4/5 minutes.Step 3
Grate the cauliflower to form a ‘rice’ and add to the pan. Stir well to combine.Step 4
Add the hot vegetable stock to the pan and bring to a simmer. Simmer for 15-20 minutes stirring regularly until there is no liquid left in the pan.Step 5
Scatter with fresh parsley to serve.
Comments
charliecharls 4 years ago
This was delicious but I did add a little cayenne pepper.
💕Playboygirl💕 5 years ago
Do you have to cook the cauliflower first
recipewriter 5 years ago
Hi, no the cauliflower is cooked within the above recipe steps - you do not need to cook it beforehand. Hope this helps.
BowTiesAreCool 5 years ago
How many cups would two small cauliflower heads make? For those who do not like to rice cauliflower and buy it that way.
recipewriter 5 years ago
Hi, it's an estimate but this should be around 2 cups.