Whole30 Vegetable Pilau

Embrace the bold flavors of this Whole30 Vegetable Pilau, a vibrant, grain-free twist on the classic dish that’s packed with wholesome ingredients and warm spices. Perfect for those following a Whole30, paleo, or gluten-free diet, this recipe replaces traditional rice with nutrient-rich cauliflower rice for a healthy, low-carb base. A medley of colorful vegetables—carrots, green beans, red bell pepper—comes to life with aromatic spices like cumin, turmeric, coriander, and cinnamon, all simmered in a creamy coconut milk and vegetable broth sauce. Finished with a burst of freshness from lemon juice and cilantro, this one-pan dish is a quick and satisfying weeknight dinner or a side that pairs beautifully with protein. Ready in just 35 minutes, it’s a flavorful, wholesome choice for the Whole30 lifestyle or anyone craving a nourishing and delicious meal!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 1 medium yellow onion
• 2 medium carrot
• 1 medium red bell pepper
• 1 cup green beans
• 3 cloves garlic
• 1 teaspoon ginger
• 2 tablespoons coconut oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons ground cinnamon
• 0.25 cup canned coconut milk
• 0.5 cup vegetable broth
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 cup fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

1. Remove the leaves and stem from the cauliflower and break it into florets. Pulse the florets in a food processor until they resemble rice-sized grains. Set aside.

Step 2

2. Dice the yellow onion, slice the carrots into thin rounds, chop the red bell pepper into small pieces, and cut the green beans into bite-sized pieces. Mince the garlic and grate the ginger.

Step 3

3. Heat the coconut oil in a large skillet or pan over medium heat. Add the onion and cook for 3-4 minutes until translucent.

Step 4

4. Stir in the garlic, ginger, ground cumin, ground coriander, ground turmeric, and ground cinnamon. Cook for 1-2 minutes until fragrant.

Step 5

5. Add the carrots, red bell pepper, and green beans to the pan. Sauté for 5-7 minutes until the vegetables are tender.

Step 6

6. Pour in the vegetable broth and canned coconut milk, stirring to combine. Simmer for 2-3 minutes until the liquid slightly reduces.

Step 7

7. Add the cauliflower rice to the pan and mix well with the vegetables and sauce. Season with salt and black pepper. Cook for another 5-7 minutes until the cauliflower rice is tender but not mushy.

Step 8

8. Remove the pan from heat. Stir in the freshly chopped cilantro and lemon juice for a bright, fresh finish.

Step 9

9. Serve warm as a standalone dish or alongside your favorite Whole30-compliant protein.

Nutrition Facts

Serving size	(1536.0g)

Amount per serving	% Daily Value*
Calories	850.6

Total Fat 47.6g	0%
Saturated Fat 37.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2950.3mg	0%
Total Carbohydrate 98.0g	0%
Dietary Fiber 32.5g	0%
Total Sugars 37.9g
Protein 26.8g	0%

Vitamin D 0IU	0%
Calcium 398.8mg	0%
Iron 12.1mg	0%
Potassium 4047.3mg	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: 46.2%

Protein: 11.6%

Carbs: 42.3%