Peg’s Cauliflower Pilaf


1 c. rice
1 c. cauliflower sprigs
1 green pepper, chopped
5 Tbsp. sour cream
2-1/2 c. water
4 Tbsp. clarified butter
1 inch piece of cinnamon
6 whole cloves
1/4 tsp. cardamom
1 Tbsp. fresh grated ginger
1-1/2 tsp. salt


Heat butter. Fry together for 5 min. the rice, cinnamon, cardamom, and cloves. Add pepper, cauliflower, salt, and ginger, and fry 5 min. more. Stir in the water and sour cream. Cook in a casserole 1-1/2 hours at 300F. Garnish with sliced almonds.


Judy’s 1997 Family Cookbook

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