Cauli-Rice Pilaf with Apricot & Mint (AIP, Paleo, SCD, Whole30)
Recipe type: Side Dish / Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 head cauliflower, riced
  • 2 tbsp. EVOO
  • ½ c red onion, diced
  • 2-3 garlic cloves, minced
  • ½ c carrot, diced
  • ½ c celery, diced
  • zest of one lemon
  • juice of half a lemon
  • ¼ tsp sea salt
  • 1 tsp apple cider vinegar
  • 3 tbsp. fresh mint, chopped
  • 3-4 dried apricots, chopped (Be sure to use tree-ripened, dried, and unsulfured.)
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Chop the cauliflower into florets. Wash and then rice in a food processor.
  3. Spread the riced cauliflower onto the parchment-lined baking sheet.
  4. Put in the oven and bake for a total of 30 minutes, turning at the half way point.
  5. In the meantime, heat the EVOO in a skillet over medium heat. Add the onion and garlic and sauté until translucent (around 5-8 minutes).
  6. Add the carrot and celery to the skillet. Sauté for another 5-8 minutes.
  7. Remove the roasted cauliflower rice from the oven and add to the skillet along with the other vegetables. (I like to work quickly from this point so that the cauliflower rice doesn't get soggy.)
  8. Add the lemon zest and juice, sea salt, apple cider vinegar, mint, and chopped dried apricots.
  9. Toss and serve! This dish also chills well.
Recipe by Eat Heal Thrive at