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Jeweled Cauliflower Rice with California Figs

Trying to eat more vegetables or watching your carbs? You'll love this festive side dish featuring cauli rice. Jeweled Cauliflower Rice with Figs is delicious.
Course: Side Dish
Keyword: Cauli Rice, Cauliflower Rice
Servings: 6 servings
Calories: 138kcal


  • 5 cups cauliflower florets about 1 head
  • 2 tablespoons plus 2 tablespoons olive oil
  • 1 3/4 teaspoon plus ½ teaspoon kosher salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • Freshly ground black pepper
  • 3/4 cup chopped Orchard Choice® or Sun-Maid® California Mission Figs 6 ounces
  • 1 piece lemon zest 2-inch
  • 1 cup hot water
  • 1 tablespoon all-purpose flour
  • 1 red onion halved and sliced into half moons
  • Leaves from 2 sprigs fresh cilantro
  • Leaves from 2 sprigs fresh parsley
  • Leaves from 1 sprig fresh mint
  • ½ cup slivered almonds lightly toasted
  • ¼ cup pomegranate seeds about ½ pomegranate, seeded


  • Make the cauliflower rice: Pulse the cauliflower florets in two batches in a food processor, until finely chopped (they will resemble rice grains). Set aside.
  • Heat 2 tablespoons of the oil in a large skillet over medium heat. Add 1 ¾ teaspoon salt, turmeric, cumin, cinnamon, and a dash of pepper; stir until fragrant, about 1 minute. Add the cauliflower, gently folding it into the spiced oil until coated. Stir in the figs, lemon zest, and water. Cover and cook until the cauliflower is fork tender, about 7 minutes. Remove from the heat.
  • Make the crispy onions: Line a plate with a paper towel. Set aside. Separate the stacked onion into single slices. Mix the flour, ½ teaspoon salt, and dash of pepper in a shallow bowl. Dredge the onion slices in the flour. Pour the remaining 2 tablespoons of oil into a large skillet, set over medium heat. Place the onion slices in a single layer in the skillet. Saute until golden brown on both sides, turning gently with tongs. Place them on the paper towel-lined plate.
  • To assemble the cauliflower rice: Stack the cilantro, parsley, and mint leaves. Finely chop the herbs. Spoon the cauliflower rice into a large shallow bowl or serving platter; remove and discard the lemon zest. Top with the crispy onions, almonds, pomegranate seeds, and the finely chopped herbs. Serve immediately.


Recipe and photo by Annelies Zijderveld


Calories: 138kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 707mg | Potassium: 370mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 43.5mg | Calcium: 49mg | Iron: 0.9mg