I found this recipe in my cookbook, Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan. I just got this book a couple days ago and this one was the first recipe I've made from the book. I am a cauliflower lover so I was immediately attracted to this recipe.
Because this recipe is Paleo, there is no use of vegetable oil but you can use this if you don't have coconut oil on hand. Instead of raisins and apricots, I chopped up a Medjool date instead and I omitted the pine nuts because I didn't have any on hand.
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The "rice" pilaf had a lovely, toasty taste and is a great substitute for rice or pasta. I added some snap peas to mine and had some with salmon today for lunch. This recipe is simple, quick and easy…oh, and very tasty!

1 large head of cauliflower
1 tablespoon plus 1 tablespoon coconut oil (or vegetable oil if you do not have the coconut)
8 dried apricot halves, minced (about 2 tablespoons)
1 1/2 tablespoons raisins
2 tablespoons pine nuts
1/2 medium onion diced
1 clove garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
salt and pepper to taste

Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10-15-one-second pulses. You may need to do this in two batches to avoid over-crowding (which leads to mush).

Heat a large skillet over medium-high heat, about 3 minutes. Add 1 tablespoon of the oil and allow to melt. Add the apricots, raisins, pine nuts, onion and garlic. Stir with a wooden spoon to combine and cook until the onions are translucent and the nuts start to brown, about 5 minutes.

Push the onions to the side of the pan and add the remaining of the 1 tablespoon of coconut oil. Add the cumin and cinnamon to the oil, then stir everything together--oil, spices, onions, nuts and fruit--so they all mingle in happy harmony. When you can smell the spices, about 30seconds, toss in the riced cauliflower and sauté until the cauliflower is tender, about 5minutes. Season with salt and pepper.