Moroccan Cauliflower Rice Pilaf

Vibrantly flavored with warm spices, bright citrus, the sweetness of honey, and crisp mint. This dish of course can be made with cous cous, but I had two bags of cauliflower rice so used that instead! This is absolutely wonderful served as a side warm, leftover as a cold salad, or add a protein and make it the star of your meal.

Pilaf Ingredients:

• 2 12 oz bags of cauliflower rice

• 2 T olive oil, divided

• 1 shallot, diced

• 1/2 t ground cumin

• 1 t kosher salt

• 1 red bell pepper, diced

• 1/2 c clementine or tangerine slices, cut into bite-size pieces

• 1/2 c toasted pine nuts or slivered almonds

• 1/2 c fresh parsley, minced

• 1/4 c fresh mint, minced

Dressing Ingredients:

• zest and juice of an orange (about a 1/4 -1/2 c)

• 2 T olive oil

• 1-2 T apple cider vinegar

• 2 T honey

• 1/2 t cinnamon

• 1 t ground coriander

• 1/2 t smoked paprika

Directions:

• In a mason jar, combine all the dressing ingredients (I begin with 1 T of apple cider vinegar, taste before adding more). Cover tightly and shake to emulsify. Taste and adjust (more bite with vinegar, more sweet with honey, etc). Set aside.

• In a large skillet over medium heat, warm the olive oil for one minute. Add the shallots, ground cumin and sauté for approximately 5 minutes. Stir to avoid browning the shallots. We are just softening here.

• Add the cauliflower rice and the salt. Stir to combine and lower heat to medium low. Continue to cook and stir for 6-8 minutes to soften and warm cauliflower rice without allowing it to brown.

• Add diced red bell pepper, orange segments. Remove from heat and allow it to rest for 10 minutes.

• Meanwhile toast the nuts. Then add the toasted nuts, parsley and mint to skillet. Stir to combine.

• Add about half of the dressing. Toss to combine. Taste and decide if you want more dressing or leave as is!