Recipe courtesy of Empowered Sustenance

Cauliflower Pilaf with Mint and Peas- vegan, Paleo, autoimmune, gluten-free, dairy-free

Serves: 3-4 servings



  • 1 head cauliflower, cut into florets (You can also buy the cauliflower already riced)

  • 3 Tbs. coconut oil, olive oil, or avocado oil

  • 2 small shallots, diced

  • 1/2 cup sliced shiitake or button mushrooms

  • 2 garlic cloves, minced

  • 2 tsp. gluten-free tamari sauce or 1 Tbs. coconut aminos

  • 1 tsp. balsamic vinegar

  • 1/2 cup frozen peas

  • 3 Tbs. chopped mint

  • Juice of 1/2 lemon

  • Salt and pepper, to taste

  • 1/4 cup chopped pistachios or toasted cashews



  1. First, make cauliflower rice by pulsing the cauliflower florets in a blender or food processor until it resembles rice-sized crumbles.

  2. Heat the oil in a saute pan over medium heat. Add the shallots and mushrooms. Cook, stirring occasionally, for a few minutes until tender. Add the garlic and cook briefly.

  3. Add the cauliflower rice and stir to coat with oil. Cook time will depend on the size of the cauliflower crumbles, so cook until tender but firm texture.

  4. Toss in the tamari (or aminos), vinegar, peas, salt and pepper. The peas will take just about a minute to warm through. Then add in the mint and lemon juice. Top with chopped nuts, if desired, and enjoy.