Savory Sweet Cauliflower Rice

Savory Sweet Cauliflower Rice uses Calabrian chilis for a savory, spicy element and sun-dried tomatoes add sweet balance with a bit of umami to this great side dish. Using an orange cauliflower, as pictured, adds even more color to this already colorful, flavor-packed dish.  With only six ingredients, Savory Sweet Cauliflower Rice is easy to prepare, especially when your main course is cooking on its own; we pair it with our Asian Pork Roast with Mushrooms for a lively and delicious dinner.  Alternatively, stir cubed firm tofu cutlets into Savory Sweet Cauliflower Rice during the final 10 minutes of cooking for a great meatless main course. In the unlikely event that there is any leftover Savory Sweet Cauliflower Rice, warm it gently and top it with poached or fried eggs for a great breakfast or lunch. Yum!

Prep Time: 20 minutes, Total Time: 1 hour. Serves 2.

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Ingredients

• 1 medium Cauliflower, white or orange recommended
• 4 Tbs Olive Oil
• 1 cup chopped Red Onion
• 1 tsp minced Garlic
• 4 Calabrian Chilis in Oil*
• 5 Sun-dried Tomatoes in Oil*

Preparation:

1. Remove the outer leaves and rinse the cauliflower. Remove the core and discard it, cut the cauliflower into large florets and, use the shredder/ricer attachment on the food processor to produce raw cauliflower rice.  Remove the cauliflower rice to a bowl and set aside.
2. Peel and chop the red onion, peel and mince the garlic, combine in a small bowl.
3. Add the olive oil to a wok or wide frying pan over a medium heat; once the oil is hot, add the red onion and garlic to the oil and fry, uncovered, until the vegetables soften but not brown.
4. While the red onion is cooking, thinly slice the Calabrian chilis and sun-dried tomatoes and combine in a small bowl.
5. Once the onion and garlic have softened, add the Calabrian chilis and sun-dried tomatoes to the wok or frying pan, stir to mix and continue to fry, uncovered, for 1 minute.
6. Add the riced cauliflower to the wok or frying pan, stir to mix thoroughly, raise the heat to medium-high and cook, uncovered, stirring occasionally to evaporate and water from the cauliflower. After 30 minutes, stop stirring and allow the bottom of the cauliflower rice to brown and crisp, stirring once or twice, as it cooks for the remaining 10 minutes.
7. Remove from the heat, transfer the Savory Sweet Cauliflower Rice to a serving bowl and serve.

*Notes:

• Calabrian Chilis in oil and sun-dried tomatoes in oil may be purchased in supermarkets, Italian delis and markets and online.