This sauteed mustard dill cauliflower rice pilaf is packed with flavor. The rich and exotic flavors of mustard seeds and dill really perfume and flavor the rice making it a meal on its own whether it's lunch, dinner, or a snack.
Table of Content
Do you buy cauliflower rice or do you make your own homemade cauliflower rice? 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 gains and 3 different methods of cooking them.
Now if you remember in that post I said sauteing was my second favorite method of making cauliflower rice. Why? because you can add so much more flavor.
Ingredients and substitutes
- Cauliflower rice - you can use store-bought frozen 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 that has 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 - 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 it adds a little sweetness when it caramelizes.
- Garlic - a little goes a long way so mince it finely.
Video and step by step instructions
- In a saute pan over high heat, add the oil. Once the oil is very hot - add mustard seeds and let them crackle.
- Then, add onion, 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. Cook for 5 minutes stirring every minute until the rice is cooked thru.
- Add lemon juice and remaining chopped herbs. Season with salt and pepper.
- Enjoy!
Frequently asked questions
No. Cauliflower is a vegetable and though you process it or grate it finely it will still taste like a vegetable. It is a great alternative to rice but it does not replace it as a grain. So if you choose to eat cauliflower rice don't expect it to taste like rice.
Cooked cauliflower rice can be kept in the fridge for 3 to 4 days. If you place it in a ziplock or freezer bag it can last for up to a month in the freezer.
Actually the same way you cook cauliflower but for much less time.
Place it in the microwave at 30-second intervals.
Stir-fry it gently in a saute pan Or
Spread it on a roasting pan and bake at 180 C / 380 F for 10 to 12 minutes
Cauliflower, broccoli, Brussels sprouts are a Cruciferous variety of vegetables that can cause uncomfortable stomach gas and sometimes severe stomach pain too. You can read more about it here.
I shared some of my mom's tips when I shared how to make cauliflower rice from scratch.
You may also like
- Sauteed cabbage or cabbage Salad
- Aloo gobi or Sauteed okra
- Spiced Indian potatoes or Channa masala recipe
- Chickpea salad or Couscous salad
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Printable Recipe
Mustard Dill Cauliflower Rice Pilaf
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 cups (650 g) Cauliflower rice
- 2 tablespoon Cooking oil
- 1 teaspoon Mustard seeds
- ½ cup Dill (chopped)
- ½ cup Cilantro (chopped)
- ½ cup Onion (chopped)
- 1 teaspoon Garlic (chopped)
- 1 tablespoon Lemon juice
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- In a saute pan over high heat, add the oil. Once the oil is very hot - add mustard seeds and let them crackle.
- Then, add onion, 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. Cook for 5 minutes stirring every minute until the rice is cooked thru.
- Add lemon juice and remaining chopped herbs. Season with salt and pepper.
- Enjoy!
Recipe Notes & Tips
- I find that if I cover the rice it retains moisture and makes it mushy - soggy. But if you keep the rice open when cooking the excess moisture is evaporated and you have nice fluffy rice.
- Never season this rice before it is cooked. Adding salt makes vegetables release their liquid which in this case makes the grains mushy. So cook the vegetable rice first, then season with salt and pepper.
- The best way to avoid wet mushy rice when sauteing it is to keep the heat on medium-high so the moisture evaporates as soon as it is released. This will give you a nice light and fluffy sauteed rice.
- The trick to getting fluffy rice when roasting in the oven is to use a very hot oven no less than 200 C/400 F and make sure you preheat the oven well before you put the cauliflower rice in the oven. This will again evaporate the moisture as soon as it is released.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Klemke
Made this last week and I could not believe I was eating cauliflower rice. Such a transformation with the mustard and dill.
Veena Azmanov
Thank you, Klemke. So happy you have success with this recipe and enjoyed it. Thank you for coming back to write this feedback too. Have a wonderful day.
Costantino
Made this yesterday and cannot believe it did not taste like cauliflower. The mustard had masked the flavor of cauliflower and it was so delicious. Such a genius recipe. Thank you
Veena Azmanov
Thank you Costantino. yeey! So happy you had enjoyed this recipe. I know what you mean, it so does not taste like cauliflower rice. Thank you ! And thanks for coming back to write this feedback. Have a wonderful day.
madhu
Hey Veena,
Thanks for sharing wonderful recipe.
Veena Azmanov
You are very welcome Madhu
Mary
Just saw this video and I cannot wait to try this.. Wow.. I love how that mustard crackles. I could eat this every day. Veena you have such a wonderful blog. LOVE your recipes.
Veena Azmanov
Thank you Mary. I do hope you enjoy this recipe. I love how mastard crackles too. Thanks