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4.80 from 15 votes

Jeweled Cauliflower Rice with Pomegranate and Pistachios

Jeweled Cauliflower Rice, with all the flavors of the traditional dish including saffron, turmeric, dates and pistachios, but low-carb!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: cauliflower rice, jeweled cauliflower rice, jeweled rice
Servings: 4 servings
Calories: 315kcal

Ingredients

  • 1 head of cauliflower cut into florets (or about 2 cups of riced cauliflower)
  • 1 Tb ghee or olive oil to make it vegan
  • ½ yellow onion finely chopped
  • 2 carrots peeled and chopped
  • 1 Tb saffron water saffron threads soaked in warm water
  • ½ teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon za'atar
  • 1 cup dates pitted and chopped
  • ½ cup pistachios roughly chopped + some left whole for garnish
  • 1 cup pomegranate seeds
  • Fresh parsley roughly chopped for garnish
  • Salt and pepper to taste

Instructions

  • 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.

Nutrition

Calories: 315kcal | Carbohydrates: 52g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 68mg | Potassium: 1067mg | Fiber: 10g | Sugar: 35g | Vitamin A: 5176IU | Vitamin C: 78mg | Calcium: 88mg | Iron: 2mg