Apricot Pine Nut Cauliflower Pilaf – a delicious recipe with Cauliflower, Olive Oil, Garlic, u00bc, Nuts, Turkish. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Use organic ingredients whenever possible.
2
Preheat your oven to 375u00b0F.
3
Trim the big stems off of the heads of cauliflower and break the heads into small florets. Put the florets in a food processor and pulse until you have small grain like pieces. Measure out 4 cups of cauliflower. If you have extra you can use it for a salad or another use. You'll only need 4 cups for this recipe.
4
Put the 4 cups of cauliflower in a roasting pan and drizzle the olive oil over the top. Stir to evenly distribute the oil and spread out evenly. Roast the cauliflower for 15 minutes, stirring every five minutes.
5
Towards the end of the cauliflower cook time, warm the garlic oil in a large skillet over low heat. Once oil is warmed add the shallots and pine nuts. Saute on low for 5 minutes.
6
Dice the apricots into small pieces. Add them to the shallots along with the roasted cauliflower. Stir to combine. Add salt to taste. Garnish with parsley and serve immediately.
346
kcal
Calories
25
g
Fat
24
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 heads Medium Sized Cauliflower, 1 Tablespoon Extra Virgin Olive Oil, 1 teaspoon Garlic Olive Oil, 1/4 cups Minced Shallot (or Sub With Yellow Onion), and more.
Yes, Apricot Pine Nut Cauliflower Pilaf falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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