Moroccan-inspired riced cauliflower

• 1 bag of frozen riced cauliflower (12 oz) 

• ¾ tbsp. Olive oil 

• ¼ tbs. cinnamon

• ¼ tbsp. cumin 

• ¼ tbsp. Ras El Hanut

• ¼ tsp. turmeric 

• Salt and pepper 

• ⅛ tbsp. Cayenne pepper

• 4 dried apricots, chopped

• 1 tbsp. toasted sliced almonds 

• 1 tbsp. dried cranberries 

• ½ small onion, chopped

1. In a skillet, heat the oil and sauté the onion for 3-4 minutes. 

2. Add the spices and after a minute, the “rice”. 

3. Cook on low- medium heat for 7 minutes. No need to add liquid 

4. Add the almonds and dried fruits and cook for 3 more minutes.