Name: Cauliflower Rice Pilaf
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: ½ lb/ 227g cauliflower, chopped into pieces (or pre-riced); ½ lb/ 227g carrots, peeled and chopped into pieces; 2 scallions, white and green parts finely chopped (divided use); 1 ½ Tablespoons/22ml extra-virgin olive oil; ¼ tsp. ground coriander; ½ teaspoon fine sea salt; ½ cup, parsley, finely chopped; 2 Tablespoons chives, finely chopped; ¼ cup/40g dried cranberries, chopped; ¼ cup/30g pecans, chopped; Freshly ground black pepper to taste

Gluten-Free Grain-Free Vegetarian Vegan Dairy-Free Egg-Free Paleo

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Make this colorful cauliflower rice pilaf with carrots, fresh herbs, cranberries, and toasted pecans. A quick, flavorful, grain-free side perfect for weeknights or holidays.

⭐ Cauliflower Rice Pilaf

If you're craving a side dish that’s light, colorful, and full of flavor, this cauliflower rice pilaf is a simple recipe that brings big results. Riced cauliflower and carrots are gently sautéed until tender, and then tossed with fresh herbs, toasted pecans, and a scattering of dried cranberries for a beautifully textured pilaf that’s equally at home on your weeknight table or holiday menu.

Unlike traditional grain-based pilaf, this veggie-rich version is naturally gluten-free, lower-carb, and packed with nutrients, while still offering all the comforting flavors you expect from a classic pilaf. It cooks in minutes, pairs with just about anything, and is endlessly adaptable depending on what you have on hand.

Whether you're looking for a festive side dish, an easy way to incorporate more vegetables into your meals, or an alternative to rice, this carrot and cauliflower rice pilaf is quick and incredibly versatile.

🌿 Why You’ll Love This Cauliflower Rice Pilaf

✔️ Light, fluffy, and packed with flavor
✔️ Easy to customize for any occasion
✔️ Grain-free, gluten-free, and naturally vegan-friendly
✔️ Ready in about 20 minutes
✔️ Perfect for weeknights or holiday gatherings
✔️ Makes a beautiful, colorful side dish

Cauliflower rice pilaf cooking in a skillet before adding cranberries and pecans

🥕 Ingredients & Substitutions

Here’s what you’ll need to make this easy cauliflower rice pilaf:

Cauliflower - Fresh cauliflower can be pulsed in a food processor until rice-sized, or you can use pre-riced cauliflower for convenience.
➡️ All-Cauliflower Option: If you prefer, you can replace the carrots entirely and make the pilaf using only cauliflower rice. This creates a more neutral, classic pilaf flavor and lowers the natural sweetness of the dish.
Carrots - Riced carrots add color and subtle sweetness.
Optional: Skip the carrots if you'd like a grain-free pilaf that’s entirely cauliflower-based.
Scallions - Both white and green parts are used. Whites get sautéed for flavor, greens add fresh brightness at the end.
Extra-Virgin Olive Oil - Used to sauté the vegetables.
Ground Coriander - Light, warm, and citrusy; brings subtle depth to the vegetables.
Fresh Herbs - Parsley and chives keep the pilaf crisp and vibrant.
Dried Cranberries - Add gorgeous color and the perfect sweet-tart balance. Swap with dried cherries if you prefer.
Pecans - Toasted pecans give rich nuttiness and crunch. Walnuts, pistachios, or almonds also work well.

🔪 How to Make Cauliflower Rice Pilaf (Step-by-Step)

Rice the Cauliflower & Carrots:
Pulse in a food processor until they reach a rice-like texture.
Toast the Pecans:
Warm them in a dry skillet for 1–2 minutes until fragrant.
Sauté the Scallions:
Heat olive oil, add the white parts of the scallions, and cook until softened.
Cook the “Rice”:
Add the riced cauliflower, carrots, coriander, and salt. Sauté until tender but not mushy—3 to 5 minutes.
Finish the Pilaf:
Remove from heat and stir in the scallion greens, fresh herbs, cranberries, and pecans.
Season and Serve:
Add freshly ground black pepper and serve warm or at room temperature.

Serving of cauliflower rice pilaf on a platter showing the colorful mix of vegetables.

✨ Flavor Variations & Add-Ins

Try customizing your cauliflower pilaf with:

🍋 Citrus zest — a little orange zest brightens the dish
🌱 All-cauliflower rice pilaf - skip the carrots and use only cauliflower rice for a lighter, more traditional pilaf feel.
🍠 Add Roasted sweet potatoes or butternut squash for more sweetness
🌰 Try Walnuts or almonds instead of pecans
🌶 Add a pinch of cumin or smoked paprika for warmth
🍒 Stir in dried cherries or apricots as alternative fruit add-ins

🍽 What to Serve with Cauliflower Rice Pilaf

This pilaf pairs beautifully with:

Holiday mains
Simple weeknight dinners
Veggie bowls or salads

It shines as both a warm side dish and a room-temperature option for buffets or gatherings.

🥣 Storage & Reheating Tips

Store leftovers in an airtight container for up to 4 days.
Reheat gently in a skillet over medium-low heat. Add a teaspoon or two of water and cover for a minute if you want to lightly steam it back to life.
This pilaf is also delicious cold, perfect for meal prep!

📝 Final Thoughts

This cauliflower rice pilaf brings together color, texture, and bright flavors in a side dish that’s both easy and elegant. Whether you’re serving it for the holidays or as a quick weeknight side, it’s a beautiful way to bring more vegetables to your table.

More Holiday Sides:

15 Holiday Soups Salads and Sides

4 Servings

Cauliflower Rice Pilaf

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Fresh herbs, cranberries and toasted pecans make this quick and easy cauliflower rice pilaf an irresistible seasonal side.

Ingredients

½ lb/ 227g cauliflower, chopped into pieces (or pre-riced)
½ lb/ 227g carrots, peeled and chopped into pieces
2 scallions, white and green parts finely chopped (divided use)
1 ½ Tablespoons/22ml extra-virgin olive oil
¼ tsp. ground coriander
½ teaspoon fine sea salt
½ cup, parsley, finely chopped
2 Tablespoons chives, finely chopped
¼ cup/40g dried cranberries, chopped
¼ cup/30g pecans, chopped
Freshly ground black pepper to taste

Instructions

Working in batches pulse cauliflower and then carrots in a food processor until small rice-sized pieces form.
Place pecans in a small, dry, cold skillet. Heat over medium-low heat, stirring constantly, until fragrant and lightly toasted (about 2 minutes). Remove from heat and transfer pecans to a plate to cool.
Heat oil in a large skillet over medium heat. Add white parts of the scallions to pan and cook stirring constantly until softened (about 1 minute). Add riced cauliflower, carrots, coriander and salt. Cook stirring frequently, until just tender (about 3-5 minutes).
Remove from heat and stir in, green scallions, parsley, chives, cranberries, toasted pecans and toss gently to combine. Finish with a pinch of freshly ground black pepper to taste.
Serve warm or at room temperature.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 312mgCarbohydrates: 18gFiber: 5gSugar: 11gProtein: 3g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.