Mediterranean Cauliflower Rice with Smoky Red Pepper Sauce

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.

Ree @roxzan

kanagawa, Japan

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Ingredients

or the cauliflower rice:
1 1/2 pounds (4 cups)cauliflower florets
1/2 cuppine nuts
1/4 teaspoonsea salt
Freshly ground black pepper
1/2 teaspoonground cumin
1/4 cupchopped fresh dill (plus more for garnish)
1/4 cupdried currants
For the sauce:
1large red bell pepper, cut into pieces
1/2 cuptahini
1/2 cupwater
1/2 teaspoonsmoked paprika
1/2 teaspoonsea salt
1 tablespoonapple cider vinegar
1pitted date

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Steps

1

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.
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.