Cauliflower Rice Pilaf
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Ingredients
  • 12 oz. of fresh or frozen cauliflower rice ( I prefer frozen for convenience)
  • 1 small pack of cremini mushrooms, sliced
  • 1 small red pepper and yellow pepper, small dice
  • 1 small butternut squash, peeled and diced small (you'll have extra)
  • 4 thin green onions or 2 larger, cut in small slices
  • 1 packed cup of curly kale, cut into thin strips
  • ¼ cup of red onion, diced small
  • a handful of dried cranberries
  • a handful of salted pecans ( you could use unsalted but I prefer the salted)
  • 1 large clove, garlic grated on a micro-plane or diced very finely
  • a handful of chopped fresh parsley
  • salt and pepper to taste
Instructions
  1. In two separate pans roast the sliced mushrooms and the small diced butternut squash, both drizzled with a little olive oil, salt and pepper and roasted at 425 until moisture leaves the mushrooms and the squash gets lightly golden. Set aside and let them cool.
  2. In a large saute pan add the garlic clove, red onion,the kale and both peppers and saute in olive oil for just a couple of seconds to soften slightly, basically until the garlic turns golden, then scoop out and set aside so it can cool down.
  3. Add the cauliflower rice into the large saute pan with more olive oil, season with salt and pepper and cook it until it's tender, do not overcook it! If it's frozen it just takes a few minutes. Let it cool down.
  4. Into a bowl add the cooked cauliflower rice, garlic, red onion, peppers and kale, mix well.
  5. Dump in the cooked mushrooms and also the butternut squash (you probably won't use it all).
  6. Toss into the bowl your green onions, parsley, cranberries and pecans, incorporating everything, mixing well adding more or less according to your liking.
  7. Taste for salt and pepper and drizzling more olive oil if necessary.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/01/cauliflower-rice-pilaf.html