Add a Moroccan twist to this delicious quick pilaf.
4-5 cups grated cauliflower
1 TBL olive oil
1 TBL butter
Salt to taste
½ tsp – 1 tsp Ras el Hanout
1 TBL chopped parsley
Squeeze of lemon
Heat oil and butter in frying pan over medium heat.
Once butter stops foaming add grated cauliflower. Cook for 2 minutes. Sprinkle with salt to taste and Ras el Hanout. Stir and cook another 2-3 minutes until al dente.
Serve immediately, sprinkle with chopped parsley and squeeze some lemon.