Simple Way to Make Ultimate Mediterranean Cauliflower Rice with Smoky Red Pepper Sauce

Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Steps to Prepare Ultimate Mediterranean Cauliflower Rice with Smoky Red Pepper Sauce. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mediterranean Cauliflower Rice with Smoky Red Pepper Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mediterranean Cauliflower Rice with Smoky Red Pepper Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can have Mediterranean Cauliflower Rice with Smoky Red Pepper Sauce using 16 ingredients and 3 steps. Here is how you can achieve that.

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.

Ingredients and spices that need to be Make ready to make Mediterranean Cauliflower Rice with Smoky Red Pepper Sauce:

1. or the cauliflower rice:
2. 1 1/2 pounds (4 cups) cauliflower florets
3. 1/2 cup pine nuts
4. 1/4 teaspoon sea salt
5. Freshly ground black pepper
6. 1/2 teaspoon ground cumin
7. 1/4 cup chopped fresh dill (plus more for garnish)
8. 1/4 cup dried currants
9. For the sauce:
10. 1 large red bell pepper, cut into pieces
11. 1/2 cup tahini
12. 1/2 cup water
13. 1/2 teaspoon smoked paprika
14. 1/2 teaspoon sea salt
15. 1 tablespoon apple cider vinegar
16. 1 pitted date

Instructions to make to make Mediterranean Cauliflower Rice with Smoky Red Pepper Sauce

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.

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