Moroccan Cauliflower Rice with Dates, Toasted Cashews and Tahini

A vibrant and fragrant spiced cauliflower rice salad with chickpeas, carrot ribbons, spinach and juicy dates topped with toasted cashew nuts, a creamy tahini drizzle and fresh herbs.

This is one of my favourite meals that I keep making on repeat but hadn’t yet written down a recipe and published it on here to share with all of you. I first made a version of this Moroccan Cauliflower Rice about 4 years ago, back when cauliflower rice was all the craze. Looking back, I probably got on board with vegetable rice because it was low-carb which was very much seen as “trendy and cool” and I’m not ashamed to say I bought into that hype. That said, I always enjoyed this meal as it is packed with flavour but now I approach vegetable rice with a refreshed and renewed outlook on eating and eating in tune with my body and the seasons.

Now that summer is on the horizon, my body craves fresh dishes with lots of vegetables, vibrant colours and zingy, warming spices and this dish ticks all those boxes. I am also so excited to be cooking this recipe as part of the Live Cooking Theatre at Balance Festival 2019 (10-12th May). I am incredibly grateful to be offered this opportunity and despite my nerves, I am embracing this with open arms. I still cannot believe people want to watch me cook, something I do every day and the fact I get to call it “work” is pretty amazing.

So, let’s talk about this Moroccan Cauliflower Rice with Dates, Toasted Cashews and Tahini. Over the years I have refined the recipe to get a wonderful balance of flavours, textures, colours and aromas. Although this is a carb-free recipe, it is packed with vegetable-based nutrients, plant-based proteins, vibrant minerals and vitamins, healthy fats and deliciousness. The Moroccan blend of spices is based on ground turmeric, cumin, coriander and cinnamon sautéed with some fresh garlic and ginger. I add some tamari soy sauce for a umami depth of flavour, some lime juice for a zappy tang of flavour and some sticky syrup for sweetness. 

Texture-wise this Moroccan Cauliflower Rice with Dates, Toasted Cashews and Tahini is packed with crunchy toasted cashew nuts, sticky and jammy dates, soft wilted spinach and slightly crunchy carrot ribbons – it’s a real sensation! Plus, the orange tahini dressing brings all the elements together with a creamy, salty citrus flavour.

I hope you’ll love this Moroccan Cauliflower Rice with Dates, Toasted Cashews and Tahini; it’s packed with colourful vegetables and protein rich chickpeas and creamy tahini dressing. It is a flavour sensation of warming Moroccan spices and takes less than 15 minutes to prepare and cook – making it a delicious and speedy mid-week summer dish.

For more speedy mid-week dinner options, take a look at my Thai Style Stir Fry with Peanut Satay Sauce, Red Pepper and Chickpea Stew or my Fattoush Salad.

Moroccan Cauliflower Rice with Dates, Toasted Cashews and Tahini

• Servings: 2
• Time: 15 minutes
• Difficulty: easy
• Print

A vibrant and fragrant spiced cauliflower rice salad with chickpeas, carrot ribbons, spinach and juicy dates topped with toasted cashew nuts, a creamy tahini drizzle and fresh herbs.

Ingredients

• 1 small cauliflower (stalks and florets), roughly chopped
• 2 tbsp coconut oil
• 1 small white onion, diced
• 2 large garlic cloves, crushed
• 1-inch piece fresh ginger
• 1 tsp ground turmeric
• ½ tsp each: ground cumin, ground coriander, cinnamon
• 1 tin chickpeas, drained
• 60g dates, chopped
• 1 large carrot, in ribbons
• 2 handfuls spinach
• 2 tbsp each: lime juice, water
• 1 tbsp each: fruit syrup, tamari soy sauce
• To serve:
• 30g cashews, toasted
• 1 small bunch fresh coriander, chopped
• Tahini Dressing:
• 2 tbsp tahini
• 1 tbsp orange juice
• 1 tbsp tamari soy sauce
• Salt and black pepper

Directions

1. Blitz the cauliflower in a food processor until it forms a fine rice.
2. Heat the coconut oil in a large frying pan and add the onion and garlic. Sauté for 5-10 minutes until softened.
3. Add all the dried herbs and spices and sauté for another minute before adding in the cauliflower rice, chickpeas, dates, carrots, lime juice, water, syrup and tamari soy sauce. Stir well and place a lid on the pan to steam cook for a few minutes. Add the spinach and return the lid and cook for 2 minutes until the leaves have wilted. Season with salt and black pepper.
4. Meanwhile, prepare the tahini dressing by stirring together all the ingredients, adding some salt and black pepper and enough water to reach a pourable consistency.
5. Once the cauliflower rice has cooked through, serve topped with the fresh herbs, toasted cashews and a drizzle of tahini sauce.

I look forward to hearing what you think of my recipe for Moroccan Cauliflower Rice with Dates, Toasted Cashews and Tahini so please leave a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With Moroccan cauliflower rice love x