Persian Spiced Cauliflower Rice

This is a nice spicy take on cauli rice, Persian spices are more aromatic, and not spicy as in hot. This is a perfect addition to a meal, feeds two hungry people.

A sublime partner to roast lamb, with Tzatziki. If you do not have rose petals, do not let that stop you from making this, but you can get them at a remarkable price at the tea section at Piko Wholefoods, and they do deliveries. Inspired by a Nopi recipe.

• Half of a large Streamside cauliflower, pulsed into a coarse cauli rice using your processor
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• Two onions - slices lyonnaise (thinly sliced along the line)
• Three cloves of garlic, shaved into the pan with a microplane
• 2 tspn of coriander spice
• Half a tspn of cumin
• A quarter of a tspn of nutmeg
• Half a tspn of fresh ground black pepper
• 1/4 tspn salt
• half a tspn of cinnamon
• 3 tablespoons of rose petals ground into a powder
• A quarter of a cup of cranberries

Directions:

1. In a larges saucepan, heat up some oil and butter together in the pan, fry off the onions slices until translucent.
2. Add the garlic and fry while stirring for one minute.
3. Add the cauliflower and cook on a high heat, sweating down and stirring all the while.
4. When it has reduced in some volume and is starting to cook, add the spiced and rose petals, and salt. Add cranberries. 
5. Continue to cook until all the flavour is throughout and cauli is cooked, and take it off the heat as soon as you have achieved this. Serve with fresh mint and Tzatziki, or a yoghurt with dried mint and a splash of lemon juice.
6. Enjoy!