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
freshly ground black pepper, more to taste
chopped fresh dill (plus more for garnish)
For the sauce:
large red bell pepper, cut into pieces
apple cider vinegar
In This Recipe
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.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.