Heat coconut oil in large skillet set over medium heat; cook Cauliflower “Rice,” garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliflower “Rice” starts to soften. Stir in ¼ cup water; cook for 3 to 5 minutes or until no liquid remains in the pan and Cauliflower “Rice” is tender. Stir in lemon juice. Remove from heat and let cool completely.
Toss together the cooled Cauliflower “Rice,” chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tablespoon cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.
Tips:
Substitute parsley for cilantro if desired.
If preferred, substitute dried cranberries for pomegranate seeds.
Drizzle with extra-virgin olive oil and finely crumbled feta cheese if desired.
