Go Back

5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 259 kcal


  • skillet, food processor, grater


  • 1/4 cup sliced almonds
  • 1 1/2 lb cauliflower, finely chopped You can use packaged fresh cauliflower rice.
  • 1/2 cup low sodium vegetable or chicken broth
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 3/4 tsp cumin
  • 3/4 tsp turmeric
  • 3/4 tsp paprika
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup dried cranberries
  • 1/2 cup sliced dried apricots
  • 1/4 cup chopped cilantro You can use chopped basil if you prefer.


  • Toast almonds in a large dry skillet over medium heat, tossing occasionally, for 3 minutes or until lightly browned. Transfer to a small bowl. Wipe skillet.
  • Working in batches, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater. You should have about 6 cups of cauliflower rice.
  • Whisk broth and honey together in a small bowl.
  • Heat oil in skillet on medium-high. Add cumin, turmeric, paprika, and cinnamon and cook for 1 minute. Immediately add cauliflower and stir so cauliflower is coated with spices. Season with salt and pepper, and cook, stirring, for 3-5 minutes or until cauliflower is softened. If using frozen, cook until moisture evaporates.
  • Add broth mixture, dried cranberries, and apricots to cauliflower and stir to combine. Cover and continue to cook for 3-5 minutes or until tender.
  • Transfer cauliflower mixture to a serving platter and add cilantro Top with almonds before serving.
Keyword cauliflower, cauliflower rice, couscous