My aunt always made Armenian Raisin Pilaf for us when we visited. After going Paleo, I couldn’t enjoy rice anymore and completely bummed I couldn’t have Raisin Pilaf. So much of the food we eat is associated with memories, and those memories play a part in our taste and desire for food.
With this recipe, I can now enjoy the same great taste of Raisin Pilaf by only changing one thing – using riced cauliflower in place of traditional rice.
There are a few tricks though to making this recipe an almost perfect replica. First, use the food processor to rice the cauliflower. The food processor gets the cauliflower pieces small enough, which mimics rice. Second, cook the rice in a dry pan. Once you remove the sautéed raisins, don’t add any more oil or ghee to the pan.
Use this recipe to make basic Pilaf and you can experiment with lots of different spices and flavors.
- 1 cauliflower head
- 3 tbsp ghee
- 1/2 cup raisins
- 1 tsp salt
- 1 tsp pepper
- Cut and core the cauliflower.
- Using a food processor, process the cauliflower florets until the cauliflower resembles rice. It may take multiple batches to ensure all the cauliflower is riced fine.
- Heat the ghee in a flat bottom pan over medium heat.
- Add the raisins, salt, and pepper to the pan and stir around for 8 minutes or until the raisins soak up the ghee and begin to plump.
- Scrape the raisins and ghee into a small bowl and set aside.
- Add the riced cauliflower to the mostly dry pan and stir.
- Let the cauliflower cook for 10 minutes, stirring occasionally. The rice will begin to get fluffy and light as it cooks and dries.
- Add the raisins with ghee back into the cauliflower rice and stir to incorporate the flavors.
Mix it up by adding your choice of the spices below to change the flavor.
Always add the spices in with the raisins and ghee. This allows the cauliflower to remain dry and fluffy.
- 1/2 onion, diced
- 4 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp unsweetened cocoa powder