Cauliflower is a great change of pace for rice. I tried it last night and absolutely loved it. I took a head of cauliflower, removed the stem, and pulsed it in my food processor to break it up into rice-size pieces.
Then, I heated a few tablespoons of butter in a skillet until lightly browned to get that added pinch of flavor. Next, I added 1/2 cup of sliced almonds and let them cook until light brown. I removed the skillet from the heat and added red pepper flakes and cinnamon. As an added note, I have discovered a phenomenal spice source - Burlap and Barrel Spices. I used their royal cinnamon for this recipe and it definitely elevated the flavor profile. The cool thing about this spice company is that they work with small farmers and cooperatives to source their spices. So, back to the recipe...........season with salt and transfer to a bowl.
I melted a couple of more tablespoons of butter in the same skillet until brown, then added some chopped up scallions and, once golden, I added 1/2 cup of golden raisins. I added the cauliflower and steamed for a few minutes. Last, I transferred the cauliflower and scallions to the seasoned almonds. The end result was delicious. Enjoy!
