Learn how to make a vegan wild rice pilaf with cauliflower is a beautiful, lively and light combination basmati and wild rice with a variety of spices and flavors to surprise you.

– 4 tablespoons olive oil or vegan butter – 2 cloves of garlic, crushed – 1 teaspoon cumin powder – 1 teaspoon of turmeric powder – 1 medium onion  – 2 large carrots – 1 large cauliflower head – 1 cup of wild rice  – 2 cups of Basmati rice – 4 cup boiling-hot vegetable broth – 1 tablespoon of salt  – 2 tablespoons of minced fresh parsley


Heat the oil in the pot over medium-low heat. Add garlic, cumin powder, turmeric and onion. Sauté, stirring until the onion turns translucent. Stir in the carrot and cauliflower. Sauté stirring until they are heated through (about a minute).

Step 1:

Add the rices and stir to mix well. Season the vegetable broth with salt to taste and pour into the pot. Stir. Simmer over until almost all the liquid has evaporated, stirring frequently.

Step 2:

Lower the heat and simmer covered for 20 minutes. Uncover, stir well, and cook for another 10 minutes. Taste the rice, it should be firm but cooked through. If it's still uncooked, drizzle with 3 tablespoons of water, cover, and cook for another 10 minutes.

Step 3:

Sprinkle with the parsley, and mix. Remove the pot from the stovetop. Scoop the rice into the serving bowl, and serve.

Step 4:

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