MOROCCAN SPICED CAULIFLOWER RICE

Cinnamon, turmeric, cumin, and ginger kick-up a blend of cauliflower and carrots into a Moroccan-style classic.

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Cinnamon, turmeric, cumin, and ginger kick-up a blend of cauliflower and carrots into a Moroccan-style classic.

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FRESH INGREDIENTS

Cauliflower Rice & Carrots

Scallions

Dried Cranberries & Morrocan Spice

Preparation Instructions:

Remove the cranberries and spice pack from the container. Discard the paper square.
To a 10” sauté pan, over high heat, add 1 tbsp. olive oil.
Once the oil is very hot, add the cauliflower, carrots, and scallions to the pan, making sure to remove the absorbent insert from the bottom of the container. Season with salt and pepper to taste. Add the spice mix.
Cook on high, stirring frequently– 1-2 minutes. The cauliflower should be tender but slightly crunchy.
Remove from the heat. Stir in the cranberries.

Cauliflower, Carrots, Scallions, Dried Cranberries, Spices

Preparation Instructions:

Remove the cranberries and spice pack from the container. Discard the paper square.
To a 10” sauté pan, over high heat, add 1 tbsp. olive oil.
Once the oil is very hot, add the cauliflower, carrots, and scallions to the pan, making sure to remove the absorbent insert from the bottom of the container. Season with salt and pepper to taste. Add the spice mix.
Cook on high, stirring frequently– 1-2 minutes. The cauliflower should be tender but slightly crunchy.
Remove from the heat. Stir in the cranberries.

Cauliflower, Carrots, Scallions, Dried Cranberries, Spices

MAKE IT A MEAL

Serve Moroccan Spiced Cauliflower Rice alongside chicken or veggie kabobs.

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