Moroccan Spiced Riced Cauliflower

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Filled with anti-inflammatory spices to boost immunity and flavor, this fragrant, nutrient rich dish plays well with roast poultry, fish, meat, tempeh and tofu. It also makes for a delicious, warm salad when served over greens and roasted veggies.

To take this dish to the next level, serve it with a generous dollop of cool, creamy full-fat Greek yogurt, avocado and a dash of smoked paprika.

INGREDIENTS

  • I large head cauliflower, riced. You can also buy pre-riced. You’ll need about a pound.

  • 1 /2 cup shredded carrot

  • 1/3 cup pumpkin seeds (pistachio nuts and chopped almonds work well too).

  • 1/4 cup golden raisins or chopped dates

  • 2 scallions, sliced into medium size pieces

  • 2 tablespoons olive oil

  • 2 tablespoons fresh mint, chopped

  • 1 teaspoon ground turmeric

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground cumin

  • Sea salt and freshly ground pepper to taste

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DIRECTIONS

  1. In a large skillet. warm olive oil over medium heat.

  2. Add scallions and cook until just wilted.

  3. Stir in coriander, turmeric, cinnamon, cumin, and pepitas to make a spice “paste”.

  4. Add cauliflower to the skillet, and stir until cauliflower is coated with spice mixure. Stir and cook gently for a few (3 or so) minutes.

  5. Add golden raisins or chopped dates. Give it another stir. Cook for another 2 minutes.

  6. Top with chopped mint, avocado and/or greek yogurt, a few turns of freshly ground black pepper and sea salt to taste. Enjoy!

Lentils Cacciatore for a Quick, Delcious Plant-based Meal

Looking to add more plant-based meals to your routine, but not sure where to start? This delicious, nourishing recipe from the New York Times has it all and only takes a few minutes to prep + under 25 minutes to cook. Plus, you can personalize it by subbing in different herbs, lentils or even canned white beans for a tuscan inspired stew. Serve it over whole grain pasta, quinoa or farro with sautéed greens and roasted veggies for a filling, satisfying dinner. I love to finish off the dish with drizzle of olive oil, a sprinkle of sea salt and a dash of crushed red pepper for a little heat.

*I sub in Rao’s Marinara Sauce for tomato paste, but if you love a rich, tomato flavor, stick with the tomato paste.

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Dinner is Served:

Lentils Cacciatore served over quinoa with roasted broccoli and sautéed baby rainbow chard.