Mediterranean Cauliflower Rice with Smoky Red Pepper Sauce

By • July 6, 2014 • 0 Comments

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Author Notes: This dish, with its smoky flavors and spices, epitomizes how complex and delicious cauliflower "rice" -- and raw food -- can be. Rice leftovers will keep, stored in an airtight container in the fridge, for 2 days. If stored separately, the red pepper sauce will keep for up to 5 days. Be sure to squeeze the rice to remove excess moisture as you go; otherwise, the leftovers won't keep as well. Gena Hamshaw

Serves 4

For the cauliflower rice:

  • 1 1/2 pound (4 cups) cauliflower florets
  • 1/2 cup pine nuts
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped fresh dill (plus more for garnish)
  • 1/4 cup dried currants

For the sauce:

  • 1 large red bell pepper, cut into pieces
  • 1/2 cup tahini
  • 1/2 cup water
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon apple cider vinegar
  • 1 pitted date
  1. Place half of the cauliflower, pine nuts, sea salt, pepper, and cumin in the bowl of a food processor fitted with an ā€œSā€ blade. Pulse until the cauliflower is broken into small pieces. Add the remaining cauliflower and the dill and pulse until all of the cauliflower is the size of medium-grain rice.
  2. Remove the cauliflower from the food processor, and mix in the currants.
  3. Blend the pepper, tahini, water, salt, paprika, vinegar, and date in a blender until smooth. Divide the rice into four portions and spoon 3 to 4 tablespoons of the sauce over the rice. Garnish with dill, and serve.
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