Ingredients:
2 cups golden raisins (11 oz)
2 heads cauliflower, florets and stems roughly chopped (4 lbs)
10 Tbsp olive oil, divided
1 tsp salt, divided, plus more to taste
2 cups pumpkin seeds (9 oz)
4 garlic cloves, minced (4 heaping tsp)
1 ½ tsp ground coriander
½ tsp cumin
2 lemons zested and juiced (4 tsp zest and 4 Tbsp juice)
½ bunch flat-leaf Italian parsley, leaves and delicate stems minced (½ cup)
4 scallions, finely sliced (½ cup)
¾ tsp black pepper, plus more to taste
Equipment:
Chef’s Knife
Cutting board
Bowls
Rubber spatula
Colander
Juicer
Food processor
Measuring cups and spoons
Saute Pan
Metal spatula
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Place the raisins into a small bowl and cover them with hot water. Let them sit until they plump, about 15 minutes. Drain the raisins and set aside.
- Fill the food processor one-quarter full with the cauliflower pieces and pulse until it resembles rice, taking care NOT to overprocess. Continue in batches until you have about 12 cups of riced cauliflower.
- Heat a 12-inch sauté pan over medium-high heat for 1 minute. Add 2 Tbsp olive oil and heat until the oil shimmers, about 20 seconds. Then, add 3 heaping cups of cauliflower rice along with ¼ tsp salt. (Cooking in small batches will prevent steaming.) Stir-fry over high heat until the cauliflower browns and has a toasted aroma, about 3 minutes. Transfer the toasted cauliflower to a large bowl.
- Toast the remaining cauliflower in the same sauté pan in 3-cup batches, using 2 Tbsp olive oil and ¼ tsp salt per batch. Add them to the bowl of toasted cauliflower.
- In the same sauté pan, add 2 Tbsp olive oil and the pumpkin seeds. Over medium-low heat, toast the seeds, tossing constantly until they are golden, about 2 minutes. Clear a small space at the bottom of the pan and add the garlic, ground coriander and cumin. Stir these into the oil, then toss with the seeds and cook until fragrant, about 2 minutes more. Add to the bowl with the cauliflower.
- Add the raisins, lemon zest, lemon juice, parsley, scallions and black pepper to the bowl and combine. Taste and adjust. Best served at room temperature.