Spiced Prune Cauliflower Rice
Spiced Prune Cauliflower Rice

Spiced California Prune Cauliflower Rice

Provided by: Nutritioulicious for the California Prune Board.

Makes: 10Cook Time: 35 mins


  • 1.4kg cauliflower (about 2 heads)
  • ½ cup slivered almonds
  • 2 teaspoons vegetable oil
  • 2 tablespoons minced garlic
  • 1 teaspoon ground cinnamon
  • ¼ cup lite coconut milk
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ½ cup chopped California Prunes
  • ½ teaspoon salt
  • Freshly ground pepper


  1. Cut cauliflower into florets. In a food processor, pulse florets until finely grated and rice-like granules.
  2. In a straight-sided sauté pan, toast slivered almonds over medium-high heat until browned and fragrant (about 3 minutes). Remove from pan and set aside.
  3. Add oil to the hot pan and swirl around to coat. Add garlic and sauté for 30 seconds.
  4. Add cinnamon and stir together until fragrant, about another 30 seconds.
  5. Add riced cauliflower to pan and carefully toss with the spiced garlic.
  6. Reduce heat to medium, cover and cook about 5 minutes until the volume has slightly reduced.
  7. Add coconut milk and stir into the cauliflower rice, being sure to scrape the bottom of the pan to release brown bits.
  8. Cover and continue cooking for another 15 minutes.
  9. Stir in lemon zest, lemon juice, California Prunes, salt, and pepper.
  10. Cook another 5-7 minutes until the California Prunes have heated up and softened and the flavours have all melded together.
  11. Remove from heat and serve hot.