Two Purple Figs

by Dill Cauliflower Rice
Two Purple Figs


·1 head of cauliflower, stems removed and chopped into florets
·1 tablespoon extra virgin olive oil
·2 scallions, finely minced
·1 garlic clove, minced
·1/4 teaspoon salt, or to taste
·1/4 teaspoon black pepper, or to taste
·1/2 cup cooked frozen edamame beans or fava beans
·1/2 cup fresh dill leaves, minced and divided into 1/4 cups
·About 3/4 cup of boiling water


Place cauliflower florets in the bowl of a food processor. Then, pulse cauliflower to the size of “rice.” Heat a medium sized skillet with a lid over medium high heat and add the olive oil. Once the oil is heated, add the scallions and garlic and sauté for 30 seconds, then add the cauliflower rice and sauté for another 30 seconds. Add half the dill to the cauliflower mixture plus the beans and then add the water, just about enough to reach the cauliflower but not cover it. Season the rice and cover the skillet. Lower the heat to very low and allow cauliflower rice to absorb all the water until it cooks through and becomes rice tender. Turn off heat and fluff rice with remaining dill. Taste and adjust seasoning, then serve.

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