In a large skillet, melt 2 Tbsp coconut oil and add the garlic, ginger, onion, carrots and parsnips. Sauté for 7-8 minutes.
Meanwhile, chop and core the cauliflower. Using the grating attachment on your food processor, “rice” the cauliflower.
Stir the ingredients for your spice blend together in a small bowl: combine the cloves, cardamom, garam masala, turmeric, curry powder, cumin, and white pepper.
When the time is up on the veggies, add the additional Tbsp of coconut oil, zucchini, cauliflower, salt and spice blend to the mix. Stir it a few times with a wooden spoon so all the ingredients are evenly distributed. Sauté over medium heat for about 8 minutes, until the zucchini softens up a little bit.
Stir in the coconut milk, chicken broth and raisins, then simmer for an additional 10 minutes, until most of the liquid has been absorbed.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/cauliflower-rice-biryani/