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]



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.