Prep Time: 15 minutes   Cook Time: 15 minutes   Total Time: 15 minutes   Yield: 6


1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
½ teaspoon ground cinnamon
½ teaspoon ground cumin
1/8 teaspoon ground cardamom
1 cup basmati rice
1 ½ cups vegetable broth
½ small cauliflower crown, broken into 5 or 6 chunks
½ cup dried cherries
½ cup slivered almonds
1 cup pomegranate arils
1 teaspoon lemon zest
2 tablespoons finely chopped fresh cilantro
Salt and pepper to taste


Coat the bottom of a large saucepan with olive oil and place over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic, cinnamon, cumin, cardamom and rice. Toast the rice and spices in the saucepan until the mixture becomes very fragrant, about 2 minutes. Add broth, give the mixture a stir, raise heat to high, and bring the liquid to a boil. Lower heat and cover. Allow to simmer, covered, for about 20 minutes, until all of the liquid is absorbed by the rice. Remove from heat and allow to sit for 5 minutes, covered.

While the rice cooks, place the cauliflower into the bowl of a food processor fitted with an S-blade. Pulse a few times until the cauliflower is finely chopped into bits about the size of rice grains. You should have about 2 cups (if you have much more than that, save some for another project). Transfer the cauliflower to a medium skillet with 2 tablespoons of water. Place over medium heat and cook, flipping occasionally, just until the cauliflower softens a bit, about 2 minutes.

Remove the lid from the pot of rice and fluff a few times with a fork. Stir in cauliflower, cherries, almonds, pomegranate arils, lemon zest and cilantro. Season with salt and pepper to taste.


Recipe Adopted from


May 25, 2017