Peruvian-style orange–cauliflower “rice” with cilantro aioli and your choice of protein

• Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Shrimp and scallops: Rinse and drain, then pat dry on a paper-towel-lined plate. 
• Steaks and pork chops: Pat dry with a paper towel; cut against the grain into ½-inch-thick strips. 

In a medium bowl, combine your protein and the brasa marinade; season lightly with salt and pepper and toss to coat. Let stand while you prepare the onion and the cauliflower “rice.”

• Peel and thinly slice enough onion to measure 1 cup [1½ cups].

In a small bowl, combine the onion and quick-pickle brine. Season lightly with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

• Cut the cauliflower in half lengthwise, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces. 
• Using your hands or a sharp knife, peel the orange. Cut the fruit lengthwise into quarters, then crosswise into ¼-inch-thick slices. Discard any seeds. Alternatively, see Chef’s Tip on supreming. 
• Remove any coarse stems from the cilantro sprigs. Strip half the cilantro leaves from the stems and set aside for the pickled onion. Coarsely chop the remaining leaves and stems.

In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and stir in the orange and chopped cilantro leaves and stems. Season to taste with salt and pepper. Transfer to a medium bowl and cover partially to keep warm. Wipe out the pan.

In the same pan used for the cauliflower “rice,” warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Using a slotted spoon or tongs, remove your protein from the marinade, letting the excess marinade drip back into the bowl.

Add your protein to the pan and cook, stirring occasionally, until lightly browned and cooked through, 4 to 6 minutes for jumbo shrimp, scallops, steak or pork; and 6 to 8 minutes for chicken. Transfer to a plate. Meanwhile, finish the pickled onion.

Drain off the liquid from the pickled onion, add the whole cilantro leaves, and toss to combine. Season to taste with salt and pepper.

Transfer the orange–cauliflower “rice” to individual bowls and top with your protein. Garnish with the pickled onion, drizzle with the cilantro-lime aioli, and serve.