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.