Cauliflowercouscous Recipes

CAULIFLOWER "COUSCOUS"

Steps:

• Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
• Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
• Place cauliflower in a food processor; pulse into grains the size of rice.
• Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
• Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

CAULIFLOWER COUSCOUS

Steps:

• Chop the cauliflower and put it in a food processor. Pulse several times until it is broken down and resembles couscous. Transfer the cauliflower to a bowl. Put the parsley and mint into the food processor and pulse until finely chopped. Add the mixture to the cauliflower. Stir in remaining ingredients and toss well. Adjust seasonings to taste. This will keep for two or three days in the refrigerator. Health Note: Cauliflower is another rock star from the cruciferous family. Along with containing high amounts of vitamin C (50 percent Rda in a ½ cup (50 g)) it also contains di-indolyl-methane and indole-3-carbinol, two compounds that help the body get rid of excess estrogen. Estrogen dominance has been linked to breast cancer as well as cystic fibroids, endometriosis, and polycystic ovary syndrome.

CAULIFLOWER COUSCOUS

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Drain, then rinse under cold water and toss with olive oil. Cook 3 cups cauliflower florets and 1 sliced shallot in olive oil, 6 minutes. Season with salt and pepper. Add a pinch of cinnamon and 1/4 cup chopped dates; cook 2 more minutes. Add to the couscous along with a splash of red wine vinegar, some chopped parsley, and salt and pepper.

CAULIFLOWER "COUSCOUS" WITH DRIED FRUIT AND ALMONDS

Steps:

• Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 8-10 minutes. Transfer to a small bowl. Wipe out skillet.
• Meanwhile, working in batches if needed, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 4 cups).
• Whisk broth and honey together in a small bowl.
• Heat oil in same skillet over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with salt and pepper and cook, stirring, until cauliflower is softened, 3-5 minutes. Add broth mixture, currants, and apricots; stir to combine. Cover and continue to cook until just tender, 3-5 minutes more.
• Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds before serving.

CAULIFLOWER COUSCOUS

Steps:

• Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.
• Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.
• Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.
• Season with cinnamon, corriander, salt and pepper.
• Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.
• Add vegetables to the couscous, along with a splash of red wine vinegar, and salt and pepper, to taste.
• Garnish with chopped parsely (optional).