Cauliflower Rice

Ingredients

• 1 head of cauliflower (about 2¼ lb.), leaves removed, coarsely chopped into 1"–2" pieces
• 4 scallions
• 3 Tbsp. ghee or unsalted butter, divided
• ½ cup peeled, sliced almonds
• ½ tsp. ground cinnamon
• ½ tsp. crushed red pepper flakes
• Kosher salt
• 3 Tbsp. golden raisins, chopped

Steps

1. Pulse the cauliflower in a food processor to make rice-size pieces, using batches if necessary and stopping short of overprocessing. Put the pieces into a medium bowl.
2. Trim the scallions and chop their white portions finely. Slice the greens thinly on a diagonal and keep them for serving.
3. In a medium skillet over medium-high heat, melt 2 Tbsp. ghee. Add the almonds and toast, tossing now and then, until they begin to turn golden, about 3 minutes. Take the skillet off the heat, add the cinnamon and red pepper flakes, season with salt and toss to coat. Put this mixture into a large bowl.
4. Return to the same skillet and melt the remaining 1 Tbsp. ghee over medium-high heat. Stir the scallion whites constantly as they cook to golden brown, about 3 minutes. Put in the raisins and lower the heat to medium-low, then add the cauliflower. Cook with occasional tossing until it gives off some steam and is just tender, about 3 minutes.
5. Put the cauliflower mixture in the bowl containing the almonds. Season with salt and toss together, then toss in the reserved scallion greens once more before serving.