Prep 10 min | Cook 10 min | Serves 4
Ingredients:
1 large head fresh cauliflower
1 tablespoon plus 1 tablespoon coconut oil
8 dried apricot halves, minced (about 2 tablespoons)
1 1/2 tablespoons raisins
2 tablespoons pine (pignola) nuts
1/2 medium onion, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
salt and black pepper, to taste
Instructions:
Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10-15 1-second pulses. You may need to do this in two batches to avoid overcrowding (which leads to mush).
Heat a large skillet over medium-high heat, about 3 minutes. Add 1 tablespoon of coconut oil and allow it to melt. Add the apricots, raisins, pine nuts, onion, and garlic. Stir with a wooden spoon to combine and cook until the onions are translucent and the nuts start to brown, about 5 minutes.
Push the onions to the side of the pan and add the remaining 1 tablespoon of coconut oil. Add the cumin and cinnamon to the oil, then stir everything together—oil, spices, onions, nuts, fruit—so they all mingle in happy harmony. When you can smell the spices, about 30 seconds, toss in the riced cauliflower and sauté until the cauliflower is tender, about 5 minutes. Try a bite, then season with salt and pepper.