Paleo Vegetable Pulao

Savor the vibrant flavors of this Paleo Vegetable Pulao, a healthy, grain-free twist on the classic Indian comfort food. Made with riced cauliflower instead of traditional basmati rice, this low-carb dish is packed with nutrient-dense vegetables like carrots, green beans, bell peppers, and peas, all simmered in aromatic spices like cumin, cinnamon, and garam masala. Cooked in fragrant coconut oil and finished with a refreshing blend of cilantro and lemon juice, this recipe is not only paleo-friendly and gluten-free but also bursting with bold flavors and wholesome goodness. Perfect as a light main course or a flavorful side, this easy-to-make dish is ready in just 35 minutes, making it a quick and delicious addition to your weeknight meal rotation.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 head Cauliflower (medium-sized head, riced)
• 1 large Carrot (diced)
• 0.5 cup Green beans (chopped)
• 1 medium Bell pepper (diced)
• 0.5 cup Peas (fresh or frozen)
• 2 tablespoons Coconut oil
• 1 medium Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 Cinnamon stick
• 3 Cloves
• 1 Bay leaf
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Salt
• 2 tablespoons Cilantro (chopped, for garnish)
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and stem of the cauliflower and cut it into florets. Use a food processor or a box grater to rice the cauliflower until it resembles coarse grains of rice. Set aside.

Step 2

Heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat.

Step 3

Once the oil is hot, add the cumin seeds, cinnamon stick, cloves, and bay leaf. Sauté for about 30 seconds until aromatic.

Step 4

Add the sliced onion to the skillet. Cook for 3-4 minutes until the onion turns golden brown.

Step 5

Stir in the minced garlic and grated ginger. Cook for another 30 seconds until fragrant.

Step 6

Add the diced carrot, green beans, bell pepper, and peas. Season with turmeric powder, garam masala powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 7

Reduce the heat to low and add the cauliflower rice to the skillet. Gently mix the cauliflower and vegetables together to combine the flavors evenly.

Step 8

Cover and cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.

Step 9

Turn off the heat and stir in the chopped cilantro and lemon juice for freshness.

Step 10

Serve the Paleo Vegetable Pulao warm as a standalone dish or alongside a side salad.

Nutrition Facts

Serving size	(1155.6g)

Amount per serving	% Daily Value*
Calories	670.8

Total Fat 32.2g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2654.6mg	0%
Total Carbohydrate 87.1g	0%
Dietary Fiber 31.0g	0%
Total Sugars 33.8g
Protein 22.6g	0%

Vitamin D 0IU	0%
Calcium 351.8mg	0%
Iron 9.8mg	0%
Potassium 2742.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 12.4%

Carbs: 47.8%