This lemon rice pilaf makes a delicious plant-based dinner that's low-effort but high in flavor! It's packed with zesty lemon, tender cauliflower, and chickpeas for protein. You can make it all in one pan—perfect for meal prep or a quick weeknight dinner if you want something easy and satisfying.
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One-pan rice for the win!
There's nothing better than a 1-pan rice dish! It's my go-to for easy, no-fuss dinners. Fewer dishes, less thinking, and everything just simmers away making it even more satisfying.
Honestly, I make some version of a one-pan rice dish at least once a week. My other faves are this Asian-inspired cashew fried rice or this Spanish paella-inspired rice.
What exactly is rice pilaf?
Rice pilaf is a method that involves toasting the rice in oil (usually after sautéeing onion and garlic) until each grain is coated, before adding liquid—water, or even better, vegetable broth.
This technique gives the rice a crisper texture and infuses it with tons of flavor as it cooks with all the ingredients.
Key ingredients and substitutions
- Basmati rice: You need some kind of long-grain rice to make rice pilaf. Basmati is the best and easiest option, bringing fluffiness to the pilaf.
- Capers (optional): They are totally optional but worth it! Capers add a deliciously salty, briny kick that you wouldn't find in traditional lemon rice but work really well here.
- Cauliflower: For an extra dose of veggies without being overpowering.
- Lemon juice and lemon zest: Both the juice and the zest give this pilaf a deep lemony flavor that's fresh and intense with every bite.
- White wine (optional): Choose a dry white Cabernet Sauvignon to add some complexity to the dish or feel free to skip it.
- Vegetable broth: Use vegetable broth instead of water to add a ton of flavor to the rice.
- Chickpeas: For a plant-based protein boost that turns this pilaf into a filling, complete meal you can happily dig into straight from the pan.
Elo's tips
- Chop the caper very finely so you get the salty, briny taste without biting into big pieces.
- Break down the cauliflower florets into even smaller pieces. They'll cook quickly and blend seamlessly into the rice. The easiest way to do that is by using your hands.
Step-by-step instructions
- Step 1: Prep the veggies. Wash the cauliflower head, remove the outer leaves, and cut off the stem. Then, break it up into small florets. Finely mince the onion and chop up the capers for later.
- Step 2: Sauté the onion. Heat a large sauté pan or skillet with olive oil and add in the onion. Sauté over medium-high heat for 2 minutes until golden.
- Step 3: Sauté the cauliflower. Add the cauliflower florets to the skillet and season with salt and pepper. This will give them a beautiful golden color and some extra cooking time to make sure they are tender once the rice is done cooking.
- Step 4: Toast the rice. Add in the basmati rice and chopped capers and give it a good stir to mix the flavors. Deglaze with white wine (if using, otherwise move on to the next step) and let it cook down for 1-2 minutes until it's mostly evaporated.
- Step 5: Simmer. Pour in the vegetable broth. Cover to pot with a lid and let it simmer until the entire liquid has been absorbed and the rice is fully cooked.
- Step 6: Add in the chickpeas. Drain and rinse a can of chickpeas. Stir them into the rice once it's fully cooked. Finish with a sprinkle of fresh parsley.
Storage and meal prep tips
- Meal prep: This lemon rice pilaf with cauliflower holds up beautifully in the fridge, so feel free to make a big batch and portion it out in meal prep containers.
- Storage: You can store the rice in airtight containers in the refrigerator for 4-5 days.
- Reheating: Warm it up on the stove over medium heat, or pop it in the microwave covered with a plate that you turned upside down. I like adding a splash of water or vegetable broth to prevent it from drying out.
- Freezing: Unfortunately, this dish is not freezer-friendly. Rice pilafs don't usually hold up well after thawing.
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The recipe
1-Pan Lemon Rice Pilaf With Cauliflower
This vibrant 1-pan lemon rice pilaf is a vegan meal prep-friendly dinner option that’s packed with tender cauliflower and chickpeas.
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Servings: 4
Ingredients
- ½ (350 g) medium cauliflower about 3 cups of florets
- 1 onion
- 2 tablespoons capers optional
- 1 tablespoon olive oil
- 1 ⅓ cup (260 g) basmati rice
- ⅓ cup white wine optional
- 1 lemon zest and juice
- 2 ½ cups (600 ml) vegetable broth I dissolve bouillon powder in water
- ½ teaspoon turmeric powder
- 14 oz (400 g) canned chickpeas
- Salt and pepper to taste
- 1 handful fresh parsley for serving
Instructions
Cauliflower & aromatics: Cut the cauliflower steam and break up the head into small florets. Dice the onion and finely chop the capers (if using).
Sauté the onion: Heat a skillet with olive oil. Sauté the onion over medium-high for 2-3 minutes until translucent.
Sauté the cauliflower: Add in the cauliflower florets and sauté over medium heat for 10 minutes. Season with salt and pepper.
Rice and caper: Add the basmati rice and capers to the skillet and stir for 1 minute. Deglaze with white wine. Add in the lemon zest and lemon juice.
Simmer: Pour in the vegetable broth and turmeric powder. Cover with a lid and cook for 15 minutes or until the rice has absorbed all the liquid.
Chickpeas: Drain and rinse the chickpeas. Add them to the pot and give it a good stir. Adjust seasoning with salt and pepper.- Serve with chopped dill and parsley.
Nutrition
Calories: 408kcal | Carbohydrates: 74g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Fiber: 9g | Sugar: 4g
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