Name: All-Dressed-Up Cauliflower Rice
Yield: 4 Servings
Ingredients: 1 medium head of cauliflower (about 2¼ lb.), broken into florets; 2 Tbsp. extra-virgin olive oil; 1 medium red bell pepper, finely chopped; 1 shallot, finely chopped; 2 garlic cloves, finely grated; 1 Tbsp. curry powder; 1 tsp. ground turmeric; ½ tsp. ground coriander; ¾ cup canned unsweetened coconut milk; 1 tsp. finely grated lime zest; 1 Tbsp. fresh lime juice; 1 tsp. coconut sugar or granulated sugar; Kosher salt; ¼ cup golden raisins; ¼ cup coarsely chopped cilantro; ¼ cup unsalted, roasted pumpkin seeds (pepitas); ¼ cup coarsely chopped mint, plus torn leaves for serving; Plain whole-milk Greek yogurt and lime wedges (for serving; optional)

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Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime

A vegan weeknight dinner of fluffy, textured cauliflower with warm spices from chef Sophia Roe, the host of Counter Space on Vice. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.

Recipe notes

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