It's time to get your green on. This brightly colored take on cauliflower marries dill and edamame in one super-refreshing side dish.

Ingredients:
1 small cauliflower head, riced
1 Tbsp olive oil
2 scallions, finely minced
1/4 tsp salt, or to taste
1/4 tsp black pepper, or tot taste
1/2 cup cooked frozen edamame beans (or fava beans)
1/2 cup fresh dill leaves, minced finely, divided
About 3/4 cup boiling water

Directions:
Place all the cauliflower florets in the bowl of a food processor. Don't worry if they are not the same size, they will get pulsed. Pulse the cauliflower to your desired size of "rice" or make them smaller like the size of couscous. Heat a medium sized skillet (that has a lid) over medium high heat and add the olive oil. When the oil is hot, add the scallions and garlic and sauté for 30 seconds, then add the cauliflower rice and sauté for another 30 seconds. Add half the dill to the cauliflower mixture and the beans and then add water just about enough to reach the cauliflower but not cover it ( 1/2 cup - 3/4 cup). Season the rice and cover the skillet. Lower the heat to very low and let the cauliflower rice absorb all the water until it cooks through and becomes rice tender. Turn off the heat, uncover the skillet and fluff the rice with the remaining dill. Adjust seasoning and serve.

Image and recipe via Two Purple Figs