Description
Fragrant Middle Eastern-inspired low carb cauliflower cous cous side dish! Serve with my Beef Shawarma or Crispy Lebanese Chicken linked in the blog post.
Scale
Ingredients
- 1 tbsp olive oil
- 1 cup finely diced white onion
- 2 tbsp pine nuts
- 12 oz Trader Joe’s frozen organic cauliflower rice
- 1/4 cup raisins
- 2 tbsp finely chopped fresh parsley and mint leaves
- 1 tbsp lemon juice
- 1/4 tsp sea salt
Instructions
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Heat olive oil over medium heat in a large stainless steel skillet. Add white onion and a pinch of sea salt and sautee for 3 to 4 minutes until browned. Add pine nuts and toast for 1 minute until fragrant.
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Add cauliflower rice with another pinch of sea salt to the pan and cook, stirring continuously, for 5 to 6 minutes until the cauliflower is crisp tender. No mushy cauliflower rice! Continuously stirring the rice releases the steam so your cauliflower rice toasts rather than steams in the skillet.
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Remove skillet from heat and stir in the raisins, herbs, and lemon juice. Taste and add more lemon juice and sea salt, if desired.
Notes
I prefer to use jumbo raisins because they are more plump and juicy. You may use 3 cups of homemade riced cauliflower in place of the Trader Joe’s rice. For AIP, omit pine nuts and replace with equal amount chopped dried apricots.