Low Carb Paleo Pilaf

The photo shows the Pilaf with Grilled Salmon with Lemon and Cardamom-- Barb L.

Serves: 4


2 Tbsp Flying Olive Single Varietal Extra Virgin Olive Oil, or a Flying Olive Flavored Oil of Choice

4 cups riced* cauliflower, fresh or frozen (about 1 large head)

2 bunches green onions (scallions), root end removed, white and light green only, sliced thinly

4 mini red and yellow peppers, sliced into rings

2 stalks celery, diced

1 small carrot, peeled and diced

¼ cup dried cranberries or currants

Salt and pepper


Heat a nonstick skillet over medium-high heat. Add the Flying Olive Extra Virgin Olive Oil of Choice and heat until shimmering.

Add the cauliflower, onions, peppers, celery, and carrot. Sauté until veggies are nicely browned and caramelized. Add the cranberries or currants and heat through. Season to taste with salt and pepper.

*To make riced cauliflower, chop a head of cauliflower into chunks. Toss the pieces in a food processor and pulse until it is in fine pieces.

Submitted by Barb L.