Curried Cauliflower Rice Pilaf

Cut the Cauliflower (1/2 head) into florets and transfer them into the grater tube of your food processor or use the large holes on a box grater to shred the florets. Set aside.

Add the Vegetable Broth (1/4 cup) to a small bowl and heat for thirty to forty five seconds in the microwave. Add the Golden Raisins (1/3 cup) to the broth and set aside to plump.

In a large skillet, heat Olive Oil (1 1/2 Tbsp) over medium heat. Add the Onion (1) and cook for two minutes. Stir in the Ground Turmeric (1/4 tsp) , Curry Powder (1/2 tsp) and Kosher Salt (1/2 tsp) .

Add the cauliflower and the remaining Olive Oil (1 1/2 Tbsp) and and stir until well coated. Turn the heat down to a medium low and cover tightly with a lid. Cook for seven to ten minutes, stirring every minute or so to prevent browning or sticking. Remove from heat.

Drain the raisins and add them into the cauliflower mixture. Sprinkle on the toasted Toasted Sliced Almonds (2 Tbsp) and Fresh Cilantro (2 Tbsp) .