Orange-Scented Cauliflower Rice Pilaf

Cauliflower Rice is so light and can be dressed with many different sauces, it is definitely my new favorite side.  This particular dressing is light and refreshing and paired well with Asian vegan pot stickers.  I ended up making a double batch of dressing and used it all - I'd rather have too much than not enough.

Orange-Scented Cauliflower Rice Pilaf

Love & Lemons Every Day Cookbook

Serves 4

Dressing

1            tablespoon orange zest

3            tablespoons fresh-squeezed orange-juice

1/2         tablespoon extra-virgin olive oil

1            tablespoon rice vinegar

1            tablespoon sriracha

1/2         teaspoon sea salt

              pinch red pepper flakes

Pilaf

1            small cauliflower, trimmed and cut into florets (1 pound)

1/2         tablespoon extra-virgin olive oil

1            shallot, chopped (1/3 cup)

2            scallions, finely sliced

              sea salt and freshly ground black pepper

1/4         cup toasted chopped almonds

1/4         cup toasted chopped pistachios

1/4         cup dried currants

1/4         cup pomegranate seeds

1/3         cup chopped fresh parsley

1/3         cup chopped fresh cilantro

1/4         cup fresh mint leaves

1.5         teaspoons orange zest

              orange wedges, for serving

Make the dressing:  In a small bowl, whisk together the orange zest, orange juice, olive oil, rice vinegar, ginger, sriracha, salt and red pepper flakes.  Set aside.

Make the pilaf:  Working in several batches, place the cauliflower in a food processor and pulse until it resembles rice.  This should yield about 4 cups riced cauliflower.

Heat the olive oil in a large skillet over medium heat.  Add the shallot and cook, stirring, for 6 minutes or until soft.  Add the cauliflower rice, scallions, a generous pinch of slat, and a few grinds of black pepper.  Cook, stirring frequently, for 2-3 minutes more until the cauliflower has just softened.  Do not overcook.

Remove the skillet from the heat and let it cool slightly.  Transfer to a large bowl and toss with three-quarters of the dressing, the almonds, pistachios, currants, pomegranate seeds, parsley cilantro, mint, and orange zest.  Season to taste with salt and pepper.