Sicilian Cauliflower Rice Pilaf

Still enjoyed throughout Sicily, this traditional pilaf of cauliflower, tossed with toasted almonds, capers, currants and lemon zest won’t disappoint! The delicious combination of bright acidity, savory & sweet flavors make it an easy side dish for a holiday ham, lamb, or brisket. Fiber rich and lighter than traditional rice, stuff peppers for a tasty meatless main dish. Four servings.

Easy Ingredients:

· ¼ cup Villa Graziella Organic extra virgin olive oil

· 1 teaspoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning + extra to taste

· 1 large head of cauliflower (about 2 pounds) washed, dried & separated into small florets 3-4 cups. Or 2-5 cups of frozen riced cauliflower

· ¼ cup golden or mixed raisins

· 1 medium onion, thinly sliced

· 2 small garlic cloves minced, 1 small shallot ok too

· 1/3 cup sliced skin on almonds, toasted

· 2 tablespoons drained & rinsed capers

· Zest of ½ fresh lemon + extra to taste

· 1 pinch of red pepper flakes + extra to taste

· 1 tablespoon fresh parsley finely chopped, dry also ok

· 1 each teaspoon sea salt and freshly cracked pepper + extra to taste

Simple Directions:

1. Soak the raisins in warm water until plump & round, drain & set aside.

2. Trim cauliflower florets cutting off the green stem, pulse florets in several batches in a food processor or blender until they resemble couscous or grain consistency.

3. Or use frozen riced cauliflower and prepare according to directions.

4. Heat the olive oil in a large skillet over medium high heat, add the onions stirring to coat.

5. Lower heat to medium, cook onions stirring frequently until they soften and begin to brown, about 5 minutes.

6. Reduce heat to medium-low add toasted almonds, capers, garlic, raisins, lemon zest, Tuscan herb seasoning for vegetables, sea salt, pepper, and red pepper.

7. Stir to combine and cook for 5 minutes.

8. Add the cauliflower rice, mix thoroughly and sauté stirring gently until the cauliflower softens about 10-15 minutes.

9. Season to taste, stir and transfer to a serving bowl or dish.

10. Sprinkle with parsley serve and enjoy!

Helpful Hint:

· Make a day ahead for flavors to fully combine, store in a tightly covered container. Reheat in a covered pan over low heat before serving.

· Swap almonds with toasted pepitas, pine nuts or shelled pistachios. By lightly toasting the nuts the natural oils emerge with a savory flavor.

· Stuffed peppers: Clean the flesh & seeds from peppers. Fill water in a covered microwave safe dish to line the bottom. Microwave peppers on high for 2-4 minutes or until tender. Allow to cool, fill peppers with pilaf mixture, and bake 20-30 minutes @ 350˚F. Cover & refrigerate up to 3 days.

· The difference between rice and a pilaf? Rice is usually cooked in boiling water with no added flavors. With firmer grains a pilaf is usually sautéed with fruit, herbs, meat, nuts, and spices before cooking in a broth.

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