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3.86 from 7 votes

Jeweled Cauliflower Rice with Pomegranate and Pistachios

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
Author: Samantha Ferraro


  • 1 head of cauliflower cut into florets (or about 2 cups of riced cauliflower)
  • 1 Tb ghee or olive oil to make it vegan
  • 1/2 yellow onion finely chopped
  • 2 carrots peeled and chopped
  • 1 Tb saffron water saffron threads soaked in warm water
  • 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp za'atar
  • 1 cup dates pitted and chopped
  • 1/2 cup pistachios roughly chopped + some left whole for garnish
  • 1 cup pomegranate seeds
  • Fresh parsley roughly chopped for garnish
  • Salt and pepper to taste


  • 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.