• Curried Cauliflower Pilaff

    Curried Cauliflower Pilaff

    Curried Cauliflower Pilaff - I came up with this one by looking at a combination of recipes and then adding in herbs & spices to my taste. I hope you all like it. I’ve been using this as a replacement for rice or quinoa with protein and salad or more vegetables. This is perfect for anyone following a paleo regime or on grain free nutrition.


    Makes 8 servings


    • 1 head of cauliflower – remove leaves & chopped
    • 1 red onion diced
    • 1 white onion diced
    • 4 cloves of garlic grated or chopped finely
    • 2 cups frozen peas
    • 1/2 bunch fresh parsley chopped
    • 1 lime squeezed
    • 4 tsp turmeric
    • 2 tsp cumin
    • 2 tsp cayenne pepper
    • 2 tsp basil
    • 2-3 tsp Grated black pepper
    • 1- 2 tsp Himalayan rock salt grated
    • 2 tsp coconut oil
    • 3/4 – 1 cup 100% coconut water



    1. Roughly chop cauliflower, place into a food processor & blend until fine resembling rice (keep the leaves from cauliflower, wash well and you can use these as part of a homemade soup)
    2. Place coconut oil onto wok or a large pan on a medium heat
    3. Place diced red & white onions, garlic into pan and cook until slightly soft
    4. Add blended cauliflower to pan and stir well, leave to soften slightly (approx. 5-8mins)
    5. Add parsley, peas, herbs & spices with a small amount of coconut water, mix well cook for a further 5 mins
    6. Pour in the remainder coconut water and squeeze in fresh lime juice – cook for a further 3-5 mins while continuously stirring the ingredients
    7. Serve as 1/4 of your plate in a main meal with a protein of your choice and green vegetables, or have as a small snack with protein
    8. This pilaff will keep covered in the fridge in an air tight container for up to 3 days


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    Here are two tasty dishes I had the pilaff with:

    • A snack before training with a turkey fillet
    • A delicious chicken stir fry using lots of veggies and red cabbage, herbs and spices