Cauliflower Pilaf

1. 1

   Remove the leaves from the cauliflower and slice off any brown spots. Core it and cut it up into large pieces. Add it into the food processor in small batches. Process on low until it's the size of rice kernels. Move the processed cauliflower into a bowl and repeat with the rest of the cauliflower.

2. 2

   Heat half of the olive oil in a large skillet on medium-high and add the onions and the mushrooms. Season with salt and pepper. Cook for 5 minutes, then remove veggies from the skillet and set aside in a large bowl.

3. 3

   Add the remaining oil to the skillet then add the riced cauliflower. Sprinkle on the allspice and salt and pepper to taste. Saute until tender. Remove from the skillet and mix it into the bowl with the onions and mushrooms.

4. 4

   Reduce the heat to medium-low and add the almonds into the same skillet. Heat and stir them until lightly toasted then remove them immediately from the skillet to avoid burning.

5. 5

   Combine with the cauliflower mixture and enjoy!

No additional tips available.