Whole30 Vegetable Pulao

Transform your weeknight dinners with this vibrant and healthy Whole30 Vegetable Pulao, a flavorful twist on the classic Indian comfort dish! Packed with nutrient-rich ingredients like cauliflower rice, colorful veggies, and fragrant spices, this recipe is entirely grain-free, gluten-free, and compliant with Whole30 guidelines. The warm, earthy notes of cumin, turmeric, and garam masala infuse every bite, while a touch of fresh cilantro and tangy lemon juice adds the perfect finishing touch. Ready in just 35 minutes, this one-pan dish is an easy, satisfying option for anyone looking to enjoy a wholesome, spice-filled meal without compromising on flavor. Ideal as a standalone main or paired with a crisp side salad, this Whole30 Vegetable Pulao is sure to become your new go-to!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large head (about 4 cups riced) Cauliflower
• 2 tablespoons Coconut oil
• 1 medium (finely chopped) Yellow onion
• 3 cloves (minced) Garlic
• 1 teaspoon (grated) Fresh ginger
• 1 large (diced) Carrot
• 1 cup (chopped) Green beans
• 1 small (diced) Red bell pepper
• 0.5 cup Frozen peas
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Ground cinnamon
• 1 teaspoon (or to taste) Salt
• 2 tablespoons (chopped, for garnish) Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Start by preparing the cauliflower rice: cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Set aside.

Step 2

Heat the coconut oil in a large nonstick skillet or wok over medium heat.

Step 3

Add the cumin seeds and let them splutter for 30 seconds to release their aroma.

Step 4

Add the chopped onion and sauté for 3-4 minutes, or until it turns golden and translucent.

Step 5

Stir in the minced garlic and grated ginger. Cook for 1-2 minutes, stirring frequently to prevent burning.

Step 6

Add the diced carrot, green beans, and red bell pepper. Sauté for 5-6 minutes, until the vegetables start to soften.

Step 7

Mix in the ground coriander, turmeric powder, garam masala, ground cinnamon, and salt. Stir well to coat the vegetables with the spices.

Step 8

Add the frozen peas and cook for another 2 minutes.

Step 9

Push the vegetables to one side of the skillet and add the cauliflower rice to the other side. Cook for 2-3 minutes on its own, then mix thoroughly with the vegetables.

Step 10

Cover the skillet with a lid and let the pulao cook for 5-7 minutes on low heat, stirring occasionally, until the cauliflower rice is tender and the flavors are well combined.

Step 11

Finish by stirring in the lemon juice and fresh cilantro.

Step 12

Serve hot and enjoy your Whole30-compliant Vegetable Pulao!

Nutrition Facts

Serving size	(1378.4g)

Amount per serving	% Daily Value*
Calories	716.9

Total Fat 32.7g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 3820.5mg	0%
Total Carbohydrate 94.3g	0%
Dietary Fiber 33.7g	0%
Total Sugars 36.5g
Protein 27.6g	0%

Vitamin D 0IU	0%
Calcium 391.2mg	0%
Iron 11.4mg	0%
Potassium 3757.9mg	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: 37.6%

Protein: 14.1%

Carbs: 48.2%