Ingredients
Scale
- 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
Instructions
- If you are using frozen cauliflower rice, let sit at room temperature for 15-30 minutes before cooking.
- Mix your spices in a small bowl and set aside.
- 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.
- Add the spice mix and stir for 1 minute.
- 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!
- Stir in the almonds, raisins, jalapenos (if using), zest and mint.
- Serve warm with sides of meat and pickles!