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Smoky Riced Cauliflower and Butternut Squash with Cider Vinaigrette 

Food And Prop Styling By Renee Muller Photography By Cayla Zoharan And Moshe Wulliger

Smoky Riced Cauliflower and Butternut Squash with Cider Vinaigrette 

A savory side that will win rave reviews. 

SERVES 4

  • 3 Tbsp olive oil
  • ½ cup sliced shallots
  • 1 16-oz (450-g) pkg frozen riced cauliflower and butternut squash mixture
  • 2 tsp light brown sugar
  • ½ tsp chili powder
  • ¼ tsp smoked paprika
  • ½ tsp basil (optional)
  • ½ tsp salt
  • ¼ tsp pepper

DRESSING

  • 2 Tbsp Lieber’s extra light olive oil
  • 2 Tbsp honey
  • 2 Tbsp cider vinegar
  • 1 tsp stone-ground mustard
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup chopped fresh parsley

In a large skillet over medium high heat, heat olive oil. Add shallots and cook for 3 minutes. Add the riced cauliflower and squash. Stir into the shallots and cook for 2 minutes. Season with brown sugar, chili powder, paprika, basil, salt, and pepper. Cover and cook for 2 more minutes. Remove cover, raise heat, and cook until liquid is absorbed. Combine dressing ingredients in a small bowl. Remove vegetables from the heat and combine with dressing before serving.

(Originally featured in FamilyTable, Issue 663)

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