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Jeweled Cauliflower Rice {paleo + vegan}


  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 4 side-dish servings 1x

Description

A simple, yet exotically spiced, side dish made with cauliflower “rice.” It’s a side-dish worthy of holiday celebrations, yet simple and easy enough for weeknights throughout the year.


Scale

Ingredients

  • 1 medium-large head cauliflower
  • 1 tablespoon oil (of choice, e.g., olive, coconut, avocado)
  • 3/4 cup chopped onion
  • 1 teaspoon pumpkin pie spice (or ground cinnamon)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • zest & juice of 1 medium lime
  • 1 cup loosely packed cilantro or parsley leaves, chopped
  • 1/2 cup loosely packed fresh mint leaves, chopped
  • 1/3 cup chopped dried fruit (I used apricots & cranberries)
  • 1/4 cup chopped roasted or toasted nuts (I used almonds & cashews)

Instructions

  1. Cut or break cauliflower into large florets. Coarsely grate, using the large holes of a box grater, OR, process in a food processor (half the florets at a time) until the size and texture of .rice.
  2. In a large skillet, heat the oil over medium-high heat. Add the onion; cook and stir for 5 to 6 minutes until softened.
  3. Add the cauliflower, pumpkin pie spice, turmeric, salt and pepper to skillet. Cook and stir for 4 to 5 minutes longer until cauliflower is just tender.
  4. Remove skillet from heat and toss with the lime zest, lime juice, cilantro and mint. Sprinkle with the dried fruit and nuts. Serve warm or at room temperature.

  • Category: Side Dish, Vegetables

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 155
  • Sugar: 9.4 g
  • Sodium: 254 mg
  • Fat: 8.9 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 17.4 g
  • Fiber: 5.3 g
  • Protein: 4.4 g
  • Cholesterol: 0 mg
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