Mustard Dill Cauliflower Rice Pilaf

Do you buy cauliflower rice, or do you make your own? I don’t get it here in the supermarket, so I make a batch almost every week from scratch. In fact, I shared a detailed post with you on how to make cauliflower rice at home, sharing 2 methods to make the raw grains and three different cooking methods. Now, if you remember from that post, I said sauteing was my second favorite method of making cauliflower rice. Why? Because it adds so much more flavor.

Ingredients and substitutes

Cauliflower rice—You can use store-bought frozen cauliflower rice or make your own at home. Do not thaw the frozen cauliflower rice. Cooking it from frozen makes it less mushy. Cooking Oil—Use cooking oil with a high smoking point, such as canola, sunflower, grapeseed, or peanut, because you want the mustard to crackle in really hot oil. Mustard – the flavor of mustard is strong. You can also use a few cumin seeds along with the mustard seeds. Dill – Is also a fresh herb with a strong flavor, so use it only if you like it. You can substitute it with cilantro or parsley as well. Onions – I like using red onions as they add a little sweetness when they caramelize. Garlic – A little goes a long way, so mince it fine.

Video and step-by-step instructions

In a saute pan over high heat, add the oil. Once the oil is very hot, add the mustard seeds and let them crackle. Then, add the onion and garlic and saute for a minute on medium heat. Next, add half the chopped herbs—cilantro and dill. Next, add the cauliflower rice and continue to cook on medium-high heat, stirring every minute until the rice is cooked through. Add lemon juice and remaining chopped herbs—season with salt and pepper. Enjoy!