Moroccan Cauliflower Taboulle
- 1 small head of fresh cauliflower
- 2 T coconut oil
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- ½ c. cashew pieces
- 4 Medjool dates, pitted and chopped
- ½ cup raisins
- ½ bunch chopped parsley
- ½ bunch chopped cilantro
- Zest of one orange
- ¼ cup diced Poblano or Anaheim pepper
- 2 T apple cider vinegar
- Juice from one orange
- 1 T honey
Remove leaves and core from cauliflower. In 4-6 batches, pulse the cauliflower in a food
processor or cut finely with a knife until it resembles grains of rice.
Heat coconut oil in a large frying pan over medium-heat. Add cauliflower “rice” and
cook, stirring frequently, until the cauliflower is firm but cooked through. Add salt, ginger,
cinnamon, and turmeric. Stir to combine and cook for one minute.
Place cooked spiced cauliflower in a large serving dish. Add cashews, dates, raisins,
parsley, cilantro, orange zest, and diced pepper. Gently stir.
In a small bowl, mix together apple cider vinegar, orange juice, and honey, and stir until
combined. Pour over cauliflower and stir.
Refrigerate for at least one hour before serving.