There’s never a shortage of new and delicious ways to serve the oh so versatile cauliflower rice, and this golden version is totally worth it for Sweat Nation. Take a trip to Persia with this rice; it is totally worth the effort to use fresh turmeric root! However, if you don’t have any fresh turmeric root which has great anti-inflammatory properties on hand then feel free to replace it with ½ teaspoon of dried turmeric.
Servings: 12
Here’s what you need....
1 head cauliflower, leaves removed and stemmed
1 tablespoon olive oil
1 yellow onion, chopped
1 can (13.66oz) coconut milk, full fat
2 tablespoons fresh turmeric root, peeled and finely grated (or ½ teaspoon ground turmeric)
¼ teaspoon of sea salt
½ teaspoon coconut palm sugar
⅛ teaspoon ground cinnamon
pinch of ground cardamon
⅓ cup chopped dried apricots
1 teaspoon crushed red pepper flakes
⅓ cup salted, chopped pistachios
Instructions
Bring a large pot of water to boil. Add the cauliflower for 4 minutes. Drain and cool the cauliflower. Cut into florets.
Shred the cooled cauliflower in a food processor with the grating attachment.
Place the olive oil in a large skillet over medium-high heat. Add the onion, cook for 5 minutes, until tender. Add the coconut milk, turmeric, salt, coconut sugar, cinnamon, and cardamom. Bring the mixture to a gentle boil, then remove from heat and add the raisins. Let steep for 20 minutes.
Return to a low boil, stir in the shredded cauliflower, and red pepper flakes. Cook until thickened, about 10 minutes. Remove from heat and top with the pistachios. Enjoy!
Try this Playlist of Classical Persian Music to get you in the mood to eat this delicious meal.
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