If you don't have riced cauliflower already, add cauliflower florets into food processor and pulse a few times until crumbly and looks like "rice".
Then in a large skillet, add ghee, chopped onions and carrots. Cook on medium heat until onions are caramelized and carrots are tender, about 8-10 minutes. Then add riced cauliflower rice and toss to coat.
Add spices and saffron liquid and mix everything well until color changes to a deep yellow. Cook on medium heat and cover for 6-8 minutes until the cauliflower is cooked. I prefer mine a bit less cooked, but taste for preference.
Once done, add in the chopped dates and pistachios and toss to coat. Remove from heat and finally garnish with chopped parsley and pomegranate seeds.