Filled with anti-inflammatory spices to boost immunity and flavor, this fragrant, nutrient rich dish plays well with roast poultry, fish, meat, tempeh and tofu. It also makes for a delicious, warm salad when served over greens and roasted veggies.
To take this dish to the next level, serve it with a generous dollop of cool, creamy full-fat Greek yogurt, avocado and a dash of smoked paprika.
INGREDIENTS
I large head cauliflower, riced. You can also buy pre-riced. You’ll need about a pound.
1 /2 cup shredded carrot
1/3 cup pumpkin seeds (pistachio nuts and chopped almonds work well too).
1/4 cup golden raisins or chopped dates
2 scallions, sliced into medium size pieces
2 tablespoons olive oil
2 tablespoons fresh mint, chopped
1 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
Sea salt and freshly ground pepper to taste
DIRECTIONS
In a large skillet. warm olive oil over medium heat.
Add scallions and cook until just wilted.
Stir in coriander, turmeric, cinnamon, cumin, and pepitas to make a spice “paste”.
Add cauliflower to the skillet, and stir until cauliflower is coated with spice mixure. Stir and cook gently for a few (3 or so) minutes.
Add golden raisins or chopped dates. Give it another stir. Cook for another 2 minutes.
Top with chopped mint, avocado and/or greek yogurt, a few turns of freshly ground black pepper and sea salt to taste. Enjoy!