Cauliflower Hazelnut Pilaf


This one is a maintenance recipe, because it includes grain. It’s also a great one for impressing company, or making leftovers.

Normally, pilaf is cooked in a pot all together with all the categories mixed up. I couldn’t figure out a way to do it that way without getting my saboteur involved, so I modified this dish so that it’s easier to cook and weigh the parts separately. So maybe pilaf isn’t the right word anymore. Whatever you want to call it, this dish is super flavorful and delicious.

This recipe is loosely inspired by Allison Day’s Banquet Bowls in her fantastic cookbook Whole Bowls. I am obsessed with this cookbook. Her recipes are so easily adaptable to my food plan and are full of such marvelous flavors and ideas!

Cauliflower Hazelnut Pilaf

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • About 10 oz Veggies
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Grain Serving


Veggie Serving

  • 1 large head of cauliflower, broken into florets
  • 1 red onion, large dice

Grain Serving

  • 8 oz cooked rice (I used a wild rice blend but you could use anything)

Protein Serving

  • 4 oz dry roasted hazelnuts, roughly chopped (2 proteins)Β 

Fat Serving

  • 1 oz (2 tablespoons) coconut oil (2 fats)

Condiments & Spices

  • 1 clove garlic, minced
  • 1/2 tablespoon ginger, minced or grated
  • 1/2 lemon, juiced
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp sea salt
  • ground black pepper, to taste
  • Chopped cilantro, to garnish


  1. Cook rice according to package directions. Weigh and set aside. I usually batch cook a big pot of rice at the beginning of the week, so I just used that.
  2. Preheat the oven to 400 degrees.
  3. Use half of the oil amount to coat the cauliflower and onions. Spread them out on a large baking sheet lined with parchment paper.
  4. Sprinkle the veggies with salt, pepper, and a little curry powder or garam masala.
  5. Roast the veggies for 30-40 minutes, until sufficiently roasty.
  6. Meanwhile, heat the rest of the coconut oil in a skillet. Add the ginger and garlic, and fry for a minute or two, until fragrant. Stir in the spices and the rice. Remove from heat, and set aside.
  7. When the veggies are done, weigh out twice your veggie serving amount and mix it in gently with the rice.
  8. Add the hazelnuts, toss and mix, and serve.
  9. This reheats well, I usually make one serving for dinner and the other serving for the next day’s lunch.



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  1. Thanks Katie. I just love the simplicity you bring to your flavoursome meals.

  2. Pingback: Stuffed Delicata Rounds w/ Tahini Sauce & Hazelnuts – Katie's Bright Kitchen

  3. why do you measure out twice the veggies if the rice is at 1 grain?

  4. I assume I could use quinoa too?

  5. Just made this tonight. Delicious. A great way to make cauliflower palatable ;-). Lovely flavors, simple, and makes the house smell divine!