Cauliflower Spring Pilaf

Even though the weather does not feel like spring yet, I’ve been craving lighter, springy dishes. Also, recently, I’ve been playing with variety of dishes that includes cauliflower. I’m not a fan of the vegetable, however, I found some delicious ways to eat this super healthy plant. This pilaf recipe is one of that. Instead of rice, I used cauliflower and some other vegetables. It’s vegan, very light and I definitely think that it tastes much better than a classic rice dish.

Without further ado, below is the simple recipe. This post contains affiliate links which means I get paid commissions for the purchases made through these links, at no extra cost to the reader. I only recommend products that I truly believe in.


Cauliflower Pilaf

Course Main Course
Cuisine Mediterranean
Servings 3 people


  • 1 cauliflower
  • 4 tbsp olive oil (extra virgin)
  • 1 onion (medium)
  • 1 red bell pepper (if too big, use half)
  • 1 yellow bell pepper (if too big, use half)
  • 1 bunch scallions (green parts only)
  • 1/2 bunch dill
  • 4 tbsp water
  • salt, black pepper, crushed red peppers and sumac (to taste)


  1. Cut the cauliflower in small pieces and add to a food processor. Process until finely granulated (until feels like rice particles). I use a high speed food processor from Ninja. Their processors are highly efficient and powerful. 

  2. Add the olive oil to a medium size rice pan.

  3. Finely chop the onion and start sauteing in the pan.

  4. Add chopped red and yellow peppers, and the granulated cauliflower to the pan. Saute all the vegetables.

  5. Add 4 tbsp of water. Cover the lid. Turn the heat to low and keep it until the water is absorbed. 

  6. Take the pan from the stove. Add finely chopped dill and scallion (green parts only). Combine well.

  7. Add salt, black pepper, crushed red peppers and sumac to taste. 

  8. Serve either warm or at room temperature. 

Voila! I like this as main dish for lunch or as a side dish for a nice dinner. Enjoy!



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