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Turmeric Cauliflower Pilaf Vegetable Bowl [Vegan]

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This one-bowl recipe is light, but hearty! Cauliflower is shredded in a food processor and then cooked with Indian spices and fresh vegetables to create a light and fluffy "pilaf." The soft cauliflower pilaf pairs with sweet bell peppers, greens, mushrooms, and other vegetables for a meal that's as healthy as it is satisfying.

Turmeric Cauliflower Pilaf Vegetable Bowl [Vegan]

This Recipe is :

Dairy Free Vegan


For the Cauliflower Pilaf:

  • 2 cups of red onions, about 1 large onion
  • 3 cups (or more) of mushrooms, sliced
  • 3 cups of cubed eggplant
  • 7 cups of shredded cauliflower, this is about half of a head of cauliflower
  • 3 garlic cloves, minced
  • 1-2 cups of water or vegetable broth
  • 1 1/2 teaspoon salt
  • 10 curry leaves, or 1-2 bay leaves
  • Fresh pepper, to taste

For the Pilaf Vegetable Bowl:

  • Cauliflower rice base (above)
  • 1 cup diced bell pepper
  • 2 cup of beans
  • 1 lime, zest and juice
  • 1 tablespoon cumin
  • 2 teaspoons turmeric
  • 2 tablespoons fresh minced ginger
  • A few dashes of cayenne pepper
  • Additional broth, if needed to help wilt greens
  • 3 cups of greens of your choice
  • 1/2 cup fresh cilantro or parsley
  • Additional salt/pepper, as desired
  • Pistachios, slivered almonds, or pumpkin seeds, for garnish


To Make the Cauliflower Pilaf:

  1. Shred the cauliflower in a food processor using the shredding attachment.
  2. Add onions to a hot pan, along with a little broth to help sauté (not too much, as you want the onions to caramelize slightly). Sauté onions until translucent, then add eggplant and mushrooms.
  3. Add in cauliflower rice.
  4. Sauté until cauliflower softens, adding in broth/water as needed to prevent sticking, but just enough to soften the rice without getting too watery. Add salt and pepper to taste.
  5. Top with slivered almonds or toasted pine nuts

To Make the Pilaf Vegetable Bowl:

  1. Add peppers while cooking the cauliflower rice pilaf, and add in remaining ingredients listed above, except greens, cilantro, and nuts. Heat thoroughly.
  2. When finished, add greens, cilantro, and stir until greens are wilted (adding more water/broth if needed).
  3. Serve and top with slivered almonds, pistachios, toasted pine nuts, or pumpkin seeds.





International plant-based and gluten-free recipes made using seasonal ingredients. Jessica is a certified plant-based chef, and has a certification in plant-based nutrition. She is a passionate educator, and has taught science, community gardening, and food education for the last 17 years. She holds a Master’s in Science Education and is a certified NYS biology teacher. Jessica now combines her passion for cooking & gardening with her passion for teaching. She writes recipes and photographs her food blog, Garden Fresh Foodie, a blog devoted to plant-based, gluten free, seasonal recipes.  Jessica teaches as an adjunct professor at Daemen College, as well as healthy cooking classes in the Buffalo, NY area wherever there’s a table and an outlet! Her recipes are featured on the Food Revolution Network (a program begun by John Robbins, of Diet for a New America & The Food Revolution) as well as a plant-based prepared food company called Veestro.com. Her recipes have been featured on Forks Over Knives, TasteSpotting, FoodGawker, and Finding Vegan. 



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13 comments on “Turmeric Cauliflower Pilaf Vegetable Bowl [Vegan]”

Click to add comment
Jean Rozinski
2 Years Ago

April Ethridge

April Ethridge
29 Jan 2016

Ill try it

Per Friberg
2 Years Ago

Make sure you follow @veggielives on Instagram

Sandra Altamero-Downing
2 Years Ago

I've tried so hard to like cauliflower rice but the smell is too overpowering for me.

Kristin Allen
2 Years Ago

Karan Krna

Deirdre Nix
2 Years Ago

Mary Nix

Lynn Emily Auclair
2 Years Ago

Gina Hargus

Lani Verde
2 Years Ago

Jayne Doe looks like the one we made

Jayne Doe
27 Jan 2016

Yum it's got chickpea in it

Aymie Pompura Layne
2 Years Ago

Heidi Marie

Megan Rebecca
2 Years Ago

Sharron Wallace pilaf

Miles Wojtczak
2 Years Ago

Kelly Whitt-Helms


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