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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
For the cauliflower rice:
- 1 1/2 pounds (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
- Place half of the cauliflower, pine nuts, sea salt, pepper, and cumin in the bowl of a food processor fitted with an “S” 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.
- Remove the cauliflower from the food processor, and mix in the currants.
- 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.
- This recipe is a Community Pick!
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