Recipe and photo credit :


3 tablespoons unsalted butter

1 1/2 teaspoons ras el hanout (Moroccan spice blend, found in spice aisle)

1/2 teaspoon ground turmeric

2 bags (12 oz each) cauliflower rice, thawed if frozen

3/4 teaspoon salt

1/2 cup pomegranate seeds

1/4 cup chopped parsley

1/2 cup chopped toasted walnuts


In a large saute pan, melt butter over medium-high. Stir in ras el hanout and turmeric. Add cauliflower; cook 5 to 7 minutes, stirring, until pieces start to brown. Stir in salt, pomegranate seeds, parsley and walnuts.

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