Moroccan Inspired Cauliflower Rice Pilaf

There are some trends I immediately rejoice over, get behind and stay behind with my full support. Cauliflower rice is that for me 100%. I eat riced cauliflower 3 times a week and wouldn’t complain if it was more. How is that, you ask? All the possible variations, I say. Like this one, Moroccan Inspired Cauliflower Rice Pilaf.

Aside from the fact that this dish makes me smile big and feel warmed up and nourished, this is simple as simple gets. Nothing much to chop up friends. Of course, you can go ahead and rice up your own cauliflower with a food processor and spend the evening cleaning out cauliflower pieces  (google it!) but right now, in this season of life for me, I opt for the convenience of a pre-riced situation.

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How To Make Moroccan Cauliflower Rice Pilaf

So, you gather your simple ingredients and are pleased with how easy and quick this is going to go over (and maybe you’re happy you’re sneaking in a vegetable so stealthily?)

But, how’s the flavor? Let me tell you. The richest, warmest, spices get together (like: cumin, coriander, cinnamon, turmeric, ginger, paprika, and cloves) with garlic and shallot and they all get browned in butter. I should just stop talking at this point.

Stir in the (convenient) riced cauliflower. Stir, fry, stir, fry. Some of it gets all crispy on the edges. Mmmm.

Finish with almonds, raisins, mint, and diced jalapenos (if you like it hot).

Now, truly, this is so delicious by itself that you can call it a meal right here if you want. But if you’re like me and protein calls your name around the clock, this would be great with Honey Ginger Chicken Breast or Slow Cooker Beef Shawarma. It’ll be a good time whatever it’s served with. And all the people said, “lets EAT!”

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Moroccan Inspired Cauliflower Rice Pilaf

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• Author: Come Sit At The Table
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: 6 (1) Cup Servings 1x
• Category: Side
• Cuisine: Moroccan

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Ingredients

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• 4 tablespoons ghee (or butter works fine too)
• 24 ounces cauliflower rice (I buy frozen, pre riced cauliflower)
• 1 shallot, diced
• Spice blend (below)
• 2 garlic cloves, minced
• 1 cup sliced almonds toasted (toast on a large baking sheet in the oven at 350 for 3–5 minutes until browned)
• 1/2 cup raisins (I use golden raisins but any will work fine. Chopped dates would be lovely too!)
• 1 teaspoon orange zest
• 1/4 cup fresh Mint to serve
• 1/4 cup diced jalapenos to serve (optional)

Spice Blend:

• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon cloves

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Instructions

1. If you are using frozen cauliflower rice, let sit at room temperature for 15-30 minutes before cooking.
2. Mix your spices in a small bowl and set aside.
3. Melt ghee in a large skillet over medium heat. When ghee is melted, add shallots and garlic and cook for 3-5 minutes until softened.
4. Add the spice mix and stir for 1 minute.
5. Add the cauliflower rice and break up any still frozen cauliflower with spatula. Cook for 8-10 minutes stirring often, scraping any bits off the bottom of the skillet. You’re looking for some of the cauliflower to start having an almost “fried” texture to it. Crispy bits are delicious!
6. Stir in the almonds, raisins, jalapenos (if using), zest and mint.
7. Serve warm with sides of meat and pickles!

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