Recipe Challenge: Persian Cauliflower Rice

Ingredients for the Spice Blend:

1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp ground ginger

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp allspice

Pinch of nutmeg

Ingredients for the Rice:

2 12-oz bags riced cauliflower (thawed if frozen)

1/2 cup diced carrots

1/4 cup chopped parsley

1/2 cup chopped toasted walnuts

Salt and pepper, to taste

1/2 tbsp avocado oil

Chopped chives or scallions, for garnish


Heat avocado oil over medium-high heat in a large pan. Stir in the spice blend. Add cauliflower and carrots, and cook for 5-7 minutes or until carrots are semi-soft. Take off heat and stir in parsley and walnuts. Add salt and pepper to taste, and chopped chives or scallions for garnish.

Nutrition Facts: (for 1/8 of recipe) 122 calories, 6 g carbs, 3 g protein, 10 g fat (1 g saturated fat), and 3 g fiber

Tips: Like the spice blend? Make extra and store it to use for a future healthy dish! For non-VLCD members, try adding 1/3 cup pomegranate seeds. For a protein boost, add garbanzo beans or roasted pumpkin seeds, or pair with a serving of lean chicken breast. 

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