Ingredients
- 2 tbsp. ghee (or unsalted butter)
- 2 heaping tablespoons sliced scallions
- 1/4 c unsweetened coconut strips
- 1/4 c pomegranate arils
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground cumin
- 1/4 tsp. ground cardamom
- 1 medium onion, finely chopped
- 4 tbsp. olive oil
- 1/4 c unsalted, raw natural pistachios, shelled
- 1/4 tsp. saffron threads
- 1/4 c raisins
- 1/4 c dried cranberries
- 1 tbsp. grade A maple syrup
- 1/2 c matchstick carrots
- 1 orange
- 2 c cauliflower "rice"
- 1/4 c raw, slivered almonds
Instructions
- Preheat oven to 350 degrees F. Toast pistachios on a baking sheet until lightly brown, about 4 minutes. Toast almonds until golden brown, 5-8 minutes. Chop the pistachios once cool. Set aside.
- Heat 1 tbsp olive oil in a large nonstick skillet. Add cauliflower rice and stir. Cover with lid and let steam for 2 minutes. Remove lid and stir occasionally until cooked through, approximately 5 more minutes. Remove from heat and set aside.
- Using a vegetable peeler, zest the orange and slice the peel into thin strips. Bring one cup of water and tablespoon of maple syrup to a boil in a saucepan. Boil zest and matchstick carrots for 5 minutes. Drain and set aside.
- Peel and dice half of the orange. Keep remaining half for another use.
- Combine dried cranberries and raisins in a small bowl, covering with hot water. Let soak for 10 minutes. In another bowl, mix the saffron threads and 1/4 cup hot water.
- Heat ghee (or butter) and one tablespoon olive oil in a skillet over medium heat. Sautée chopped onion until caramelized. Stir in cardamom, cumin, turmeric, and 1 tablespoon saffron mixture.
- Stir in cauliflower rice and cook together over medium heat until most of the water cooks off. Add in carrots and orange zest, nuts and drained fruits. Serve topped with pomegranate arils, toasted coconut, or scallions if you like.
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