We love using cauliflower rice to boost the overall nutrient content of our meals. Don’t get us wrong – we have nothing against brown rice and whole grains, but sometimes we prefer lightening up and boosting the overall nutrient content of our meals with cauliflower rice.
This cauliflower fried rice is excellent paired with our Moroccan Chicken & Cauliflower Couscous Bowls. If you love this recipe, be sure to try our other cauliflower rice flavor variations: Garlic Herb Cauliflower Rice. Cauliflower “Fried” Rice and Mexican Cauliflower Rice.
Moroccan Cauliflower CousCous
Cauliflower is a cruciferous vegetable loaded with vitamins, mineral and phytonutrients. Cruciferous vegetables like cauliflower contain glucosinolates, a group of plant compounds which reduce inflammation and have cancer-fighting properties.
- Yield: 4 Servings 1x
- Category: Side Dish
- 1 large head cauliflower, cut into florets (or 1 (16oz) bag frozen cauliflower rice)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Juice and zest of 1 lemon
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon Za’atar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- Ground pepper, to taste
- 1/4 cup diced shallot
- 1/2 cup dates, pitted and chopped
- 1/3 cup crumbled feta cheese
- Place cauliflower, in batches, in a food processor and pulse until finely chopped and resembles couscous, being careful not to over-process the cauliflower into mush.
- Heat oil in a large sauté pan over medium heat. Add cauliflower couscous to the pan. Cook, stirring frequently, until the couscous turns light golden, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and allow to cool slightly.
- Add in remaining couscous ingredients and stir to combine. Taste and adjust seasonings as desired, then toss with dates and almonds.
Keywords: Side Dish, Vegetarian, Quick & Easy, Cauliflower Rice, Cauliflower, Mediterranean diet