Jeweled Cauliflower Rice
4 cups cauliflower florets
1 tablespoon olive oil
1/2 tablespoon turmeric
salt to taste
1/3 cup dried apricots, finely chopped
1/3 cup dried cranberries, finely chopped
1/3 cup pistachios
1/3 cup parsley, finely chopped
1 tablespoon lemon juice
salt and pepper
Preheat oven to 200C/400F. Line baking sheet with parchment paper.
Place cauliflower florets in a large bowl. In a small bowl, combine olive oil, turmeric and salt. Drizzle over the cauliflower and blend to coat the cauliflower.
Spread cauliflower on prepared baking sheet. Bake for about 15 minutes or until cauliflower is tender and slightly browned.
In the meantime, dry-roast the pistachios in a pan over medium-low heat, shaking the pan often to avoid burning. Let cool, chop roughly and set aside.
Let the roasted cauliflower cool for a few minutes before pulsing it in a food processor to rice size pieces.
In a serving bowl, combine cauliflower rice with apricots, cranberries, chopped pistachios and parsley. Season with lemon juice, salt and pepper. Serve cold or at room temperature.
Recipe and photo © Anja Schwerin/Anja’s Food 4 Thought.