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.
- 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)
- 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.
- In a large skillet, heat the oil over medium-high heat. Add the onion; cook and stir for 5 to 6 minutes until softened.
- 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.
- 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
- Method: Stovetop
- Cuisine: American
- 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
Keywords: cauliflower rice, Persian jeweled rice, cauliflower, Paleo, vegan, holidays, grain-free Thanksgiving side dish