Low Carb Vegetable “Rice” Pilaf

I’ve been entertaining the idea of making a rice pilaf dish with cauli-rice, and it only took one try to make this amazing side dish, well, amazing. This low carb rice pilaf is sure to be a hit for everyone– even your veggie-phobes in the family.

This super savory side dish could be served as a light lunch alone, or as a side dish for chicken, fish or pork. Even beef, really. It’s a great way to sneak in extra veggies, too.

The low carb rice pilaf features the wonderful array of textures that pilaf is so wonderful for: crunchy almonds. Slightly crisp carrots, and in our case, purple cabbage. And tender cauli-rice that has a wonderful flavor. It’s absolutely delicious and has just 2g net carbs per serving.


Low Carb Vegetable “Rice” Pilaf


  • 1 medium head cauliflower, cooked and riced (may sub one bag frozen florets)
  • 1/3 C finely shredded and/or chopped carrots
  • 1 small onion, finely chopped
  • 1/4 C parsley, finely chopped
  • 1/3 C finely chopped/shredded purple cabbage
  • 4 cloves garlic, finely chopped (or 3/4 tsp. garlic powder)
  • 1/8 tsp. tarragon
  • 3/4 tsp. salt
  • 1/4 tsp. onion powder
  • 1/2 tsp. black pepper
  • 2 T butter
  • 2 T olive oil
  • 1/4 C grated parmesan cheese
  • 3/4 C chicken stock
  • 1/3 C sliced or slivered almonds


  1. Melt butter in large skillet and add in olive oil, onions and garlic. Saute on medium heat until onions are slightly translucent.
  2. Add in carrots, cabbage, tarragon, onion powder, salt, pepper and riced cauliflower and stir, then add in chicken stock. Stir again until everything is evenly mixed and dissolved. Bring to a simmer.
  3. Simmer the mixture for about 10-15 minutes over low-medium heat until the liquids have evaporated.
  4. Once liquids have evaporated, sprinkle in the parmesan cheese and reduce heat to low. Stir well until cheese is well mixed. Don't leave any lumps of cheese.
  5. Sprinkle finished pilaf with slivered almonds. Serve.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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