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Spiced Dried Plum Cauliflower Rice

Provided by: Nutritioulicious for the California Dried Plum Board.

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Serves  10


3 pounds cauliflower (about 2 heads)
• ½ cup slivered almonds 
• 2 teaspoons vegetable oil 
• 2 tablespoons minced garlic 
• 1 teaspoon ground cinnamon
• ¼ cup lite coconut milk 
• 1 teaspoon lemon zest 
• 2 tablespoons lemon juice 
• ½ cup chopped California Dried Plums 
• ½ teaspoon kosher salt 
• Freshly ground pepper


Cut cauliflower into florets. In a food processor, pulse florets until finely grated and rice-like granules. In a straight-sided sauté pan, toast slivered almonds over medium-high heat until browned and fragrant (about 3 minutes). Remove from pan and set aside. Add oil to the hot pan and swirl around to coat. Add garlic and sauté for 30 seconds. Add cinnamon and stir together until fragrant, about another 30 seconds. Add riced cauliflower to pan and carefully toss with the spiced garlic. Reduce heat to medium, cover and cook about 5 minutes until the volume has slightly reduced. Add coconut milk and stir into the cauliflower rice, being sure to scrape the bottom of the pan to release brown bits. Cover and continue cooking for another 15 minutes. Stir in lemon zest, lemon juice, dried plums, salt, and pepper. Cook another 5-7 minutes until the dried plums have heated up and softened and the flavors have all melded together. Remove from heat and serve hot.