Smoky Riced Cauliflower and Butternut Squash with Cider Vinaigrette 

Smoky Riced Cauliflower and Butternut Squash with Cider Vinaigrette 

A savory side that will win rave reviews. 

SERVES 4–6 

• 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)