Mediterranean Cauliflower Rice With Smoky Red Pepper Sauce

• For the cauliflower rice:
• 1 1/2 pounds (4 cups) cauliflower florets
• 1/2 cup pine nuts
• 1/4 teaspoon sea salt
• 1 pinch freshly ground black pepper, more to taste
• 1/2 teaspoon ground cumin
• 1/4 cup chopped fresh dill (plus more for garnish)
• 1/4 cup dried currants
• For the sauce:
• 1 large red bell pepper, cut into pieces
• 1/2 cup tahini
• 1/2 cup water
• 1/2 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1 tablespoon apple cider vinegar
• 1 pitted date

1. Place half of the cauliflower, pine nuts, sea salt, pepper, and cumin in the bowl of a food processor fitted with an "S" blade. Pulse until the cauliflower is broken into small pieces. Add the remaining cauliflower and the dill and pulse until all of the cauliflower is the size of medium-grain rice.
2. Remove the cauliflower from the food processor, and mix in the currants.
3. Blend the pepper, tahini, water, salt, paprika, vinegar, and date in a blender until smooth. Divide the rice into four portions and spoon 3 to 4 tablespoons of the sauce over the rice. Garnish with dill, and serve.

cauliflower rice, cauliflower, pine nuts, salt, freshly ground black pepper, ground cumin, fresh dill, currants, red bell pepper, tahini, water, salt, paprika, apple cider vinegar, date

Taken from food52.com/recipes/29451-mediterranean-cauliflower-rice-with-smoky-red-pepper-sauce (may not work)