3 cupsriced cauliflower (12 oz.) or 1 medium head cauliflower*
1/4cupraisinsor sultanas (golden raisins)
3/4cupchopped fresh herbs(parsley, dill, mint)
Cut onion into a medium dice. Toast pinenuts in a dry skillet over medium heat until golden brown. Watch closely so that they do not burn.
Heat olive oil over medium-low heat in a medium-sized sauce pan. Sweat onions for 5 minutes, stirring occasionally, but not browning. If they start to brown, turn down the heat.
Add cinnamon, allspice, salt and pepper and cook for 2 more minutes.
Add riced cauliflower, and cook for 3-4 minutes, until liquid has evaporated. If riced cauliflower is frozen, turn up the heat for a minute, so that cooking does not stop from the cold temperature.
Turn off heat and add herbs and pinenuts to the pan, reserving a small amount for garnish. Stir in raisins.
Serve in a bowl or platter and garnish with a sprinkling of fresh herbs and pinenuts.
*I buy frozen riced cauliflower from Trader Joe's. You may also make your own by cutting a whole medium cauliflower into chunks, and processing in a food processor until there are small rice-sized pieces. Continue with the recipe as normal, it might take a little longer for the fresh cauliflower rice to cook and become soft. It may also be necessary to add a few tablespoons of water, and cover the pan, to cook the cauliflower rice made this way.