Moroccan Tagine-Spiced Cauliflower Rice Bowl with Chickpeas and Apricots

Prepare the Cauliflower Rice: If using a whole head of cauliflower, remove the core and chop it into florets. Pulse the florets in a food processor until they resemble rice-sized pieces. Alternatively, use pre-riced cauliflower.

Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.

Add Spices: Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.

Cook the Cauliflower Rice: Add the cauliflower rice and vegetable broth to the skillet. Stir well to combine. Bring to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the cauliflower is tender but still slightly firm.

Add Chickpeas and Apricots: Stir in the drained and rinsed chickpeas and chopped apricots. Cook for another 5 minutes, or until heated through and the flavors have melded.

Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro. Serve immediately in bowls.