Summer Skillet Pilaf

• 2 cups Cauliflower Rice**
• 1/2 medium onion
• 1 large tomato
• 1 large yellow, orange, or red bell pepper
• 1/2 tablespoon minced garlic
• about 1 1/2 cups cilantro, roughly chopped
• 1 cup sugar snap peas
• 1/3 cup almonds
• 1/2 cup vegetable stock (or whatever kind of stock you have on hand - (If you choose to grill the vegetables, you will not need the full amount as listed)
• 1/4 cup lemon juice
• 1 tablespoon dijon mustard
• Salt and pepper, to taste
• Avocado, to serve with the skillet

1. Toast your cauliflower rice/grain: Preheat the oven to 375 degrees and spread your rice (vegetable or otherwise) in a single layer on a parchment paper-lined sheet pan. Toast until just golden and fragrant (keep an eye on it!). Remove from the oven and set aside. Using the same pan, toast the almonds gently until golden. Allow to cool and chop into bite-sized pieces.
2. If grilling the vegetables: Leave the veggies whole and bring the flame on the grill to medium-high. Dry-grill (trust me) the vegetables (tomato and snap peas included) until they develop a nice char and are tender. For the tomato and snap peas, a grill basket can make the job a little bit easier. Keep an eye on the tomato, especially - you don't want it to burst from the heat! Just char it gently. rnrnAllow the veggies to cool just enough so that they can be chopped roughly.
3. (If grilling the vegetables, heat stock or olive oil in the skillet and gently sautee the garlic until fragrant, and head to the last step)
4. If sauteing the vegetables: Dice the onion and roughly chop the pepper, tomato, and snap peas. rnrnHeat a large, deep skillet over medium-high heat with either one turn of the pan of olive oil or with half of the vegetable stock. When hot, add the onion and garlic, sauteing until fragrant. Add the bell pepper and snap peas and cook until tender. Lastly, add the tomatoes and additional stock if necessary. Season with salt and pepper to taste, and remove from the heat.
5. In a small bowl, whisk the mustard, lemon juice, 2 tablespoons of stock, and a good pinch of salt and pepper together. Taste, adjust seasonings, and set aside.
6. Re-heat the skillet and vegetables over medium heat and add the rice/grain and 2 tablespoons of stock, tossing to combine. When warm, add the chopped cilantro and dressing, and toss over the heat until combined and warm. rnrnRemove from the heat, sprinkle with toasted almonds, and taste. Adjust the seasoning with salt, pepper, and additional lemon juice if needed, halve an avocado, and toss the whole skillet on the table with a big serving spoon - even if it's just you eating. I won't tell!

cauliflower, onion, tomato, orange, garlic, cilantro, sugar snap peas, almonds, vegetable stock, lemon juice, mustard, salt, avocado

Taken from food52.com/recipes/77235-summer-skillet-pilaf (may not work)