Moroccan Style Cauliflower Rice
Serves: Serves 3 or 4
 
Ingredients
  • 1 large head (about 700g) cauliflower, grated
  • 1-2 tbsp coconut oil
  • ½ medium onion, chopped
  • 2 tsp garam masala
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp freshly ground nutmeg
  • ½ tsp ground white pepper
  • ¾ tsp salt
  • 8-10 dried apricots, chopped
  • 2 tbsp raisins
  • ¼ cup sliced almonds, toasted
  • ¼ cup unsweetened coconut shavings, toasted
  • 500g leftover pork roast, cut into bite size chunks
  • 1 cup leftover sauce from above pork roast (or full fat coconut milk)
  • One quarter of a medium pineapple, skin removed, cored & cut into 1-inch thick slices
Instructions
  1. Preheat your outdoor grill to medium-high (or set a cast iron grill pan over med-high heat). Grill pineapple slices on both sides to get nice grill marks on them. Let pineapple cool slightly and cut into chunks. (this step is entirely optional, you can very well use raw pineapple and skip this step altogether)
  2. Use a box grater or the grater disc of your food processor to grate the cauliflower. Set aside.
  3. In a heavy skillet, heat about a teaspoon of coconut oil over medium high heat and cook the chunks of leftover pork until nice and golden brown on all sides; add the sauce and stir to coat the pieces of meat. Kill the heat and reserve.
  4. While the meat is browning, heat about a teaspoon of coconut oil in a separate skillet set over medium heat. Add the onion and spices and cook for a few minutes until fragrant and the onion turns slightly translucent. Add raisins, chopped apricots, toasted almonds and coconut shavings and continue cooking for a few minutes.
  5. Throw in cauliflower “rice” and pineapple chunks and cook for an additional 4 to 5 minutes, until cauliflower is cooked but remains somewhat firm.
  6. You can serve the rice and meat side by side or mix everything together, whichever you prefer.
  7. Also, if you don’t any leftover pork, this dish would be equally good with chunks of grilled chicken or maybe even sautéed shrimp and coconut milk instead of the sauce.
Notes
This recipe was inspired by Melissa Joulwan's Cauliflower Rice Pilaf as published in Well Fed - Paleo Recipes For People Who Love To Eat
Nutrition Information
Serving size: NF based on 1 of 4 servings
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/cauliflower-rice-with-a-moroccan-flare/