Moroccan Cauliflower-Rice

Serves 8

1 large head cauliflower (or 4-5 cups frozen pre-riced)
3 tablespoons extra-virgin olive oil
1 tablespoon onion powder
1 teaspoon garlic powder
Large pinch saffron
1 teaspoon ras al hanout (available on
1/4 cup lemon juice
1/4 cup pasture-raised chicken bone broth
Salt, to taste
Garnish: Moroccan dry-cured olives

Ignore this step if using pre-riced cauliflower—Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”

Cook all the ingredients—except lemon juice and chicken broth—in olive oil in a very large skillet over medium heat. Add all the dried seasonings, and stir to mix. 

Lower the heat to medium, add the lemon juice and chicken broth. Stir and cook until the cauliflower is tender and no longer tastes raw. Add salt to taste.