Cauliflower Hazelnut Pilaf

Cauliflower Hazelnut Pilaf

Veggies | Protein | Grain | Fat
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 2
Recipe From: Katie’s Conscious Kitchen



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


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

Protein Serving

  • 4 oz dry roasted hazelnuts roughly chopped

Fat Serving

  • 2 Tbsp coconut oil

Condiments & Spices

  • 1 clove garlic minced
  • 1/2 Tbsp 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


  • Cook rice, if not using leftover rice.
  • Preheat the oven to 400°F
  • Use half of the oil to coat the cauliflower and onions. Spread them out on a large baking sheet lined with parchment paper.
  • Sprinkle the veggies with salt, pepper, and a little curry powder or garam masala.
  • Roast the veggies for 30-40 minutes, until sufficiently roasty.
  • 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.
  • Mix the veggies gently in with the rice.
  • Add the hazelnuts, toss and mix, and serve.


  • 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. Chris

    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. Anonymous

    I assume I could use quinoa too?

  5. Megan Szar

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

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