Buttery cauliflower pilaf with pine nuts served with cool, tangy, yogurt sauce is the perfect side dish for meat kebabs.
Remember that Chicken Taouk I posted the other day? This Turkish Pilaf & Yogurt Sauce tastes so good with it. I also grilled veggie skewers alongside the chicken, and everything together made the perfect summer meal. You could also cook this rice on the grill by simply putting your skillet on the grill next to everything else.
I did a little research on how to make Turkish Pilaf, but wanted to make a cauliflower version, mostly just to add more veggies, and lower the overall carbohydrates. All the recipes I found included orzo or vermicelli. I searched my pantry for something I could add with a similar texture, look and taste and luckily found pine nuts. They were the perfect addition!
Yes you could consider this meal “paleo” with the exception of the yogurt sauce. Truth is I haven’t noticed any aversions I have with a little dairy, so I’m okay adding a little on my dinner plate. If you’re okay with butter, use it interchangeably with ghee. Both will taste really good in this recipe. I don’t believe in avoiding any foods just in the name of following a certain diet.
This meal is so simple and delicious. I looked forward to the leftovers so much I ate them for breakfast! Hover over any image to pin, or head to the recipe below and hit print. Enjoy!
- 1 head of large cauliflower
- handful of pine nuts
- 4 Tbsp ghee or butter
- ¼ - ½ C chicken stock
- parsley, finely chopped
- 1 C plain greek yogurt
- 1-2 cloves garlic, pressed
- 1-2 Tbsp dill
- 1 Tbsp lemon juice
- Cut cauliflower into large chunks, discarding the green leaves. Pulse cauliflower in a food processor until it reaches desired "rice" consistency.
- Warm butter or ghee in a large skillet. Before butter turns brown toss in cauliflower and pine nuts to evenly coat.
- Stir in chicken stock, enough to cover the bottom of the pan by a few millimeters.
- Season cauliflower with salt and pepper.
- Cover skillet with a lid and let cauliflower steam for about 5 minutes, or until it has reached desired softness.
- In a small bowl whisk together yogurt, garlic, dill, and lemon juice. Add salt and pepper to taste.
- Garnish pilaf with parsley and serve with yogurt sauce.