Cauliflower “Couscous”Written by Karen on July 31st, 2009
This is a WOW dish from chef class. Cauliflower made as ‘couscous’ with fresh herbs from the garden. It’s a great substitute for any grain, or simply as a fun accompaniment to fish, chicken or pork. Cauliflower is a brain food – not only because it looks like one – but because it contains Omega 3s. It’s also high in B vitamins which combat stress, and the sleep-promoting tryptophan. With only 29 calories per cup, its ideal for anyone wanting to maintain weight control…and so tasty, too!
Cauliflower Couscous - Makes 8-10 Servings (you’ll want leftovers!)
¼ cup mint leaves
¾ cup loosely packed fresh basil leaves
2 lemons, juiced and zested
½ cup olive oil
2 tsp maple syrup
2 Tbs grapeseed oil
1 large red onion, finely diced
2 medium heads cauliflower, stalks and stems discarded,
florets finely diced (I used my Cuisinart)
salt and freshly ground black pepper, to
¼ cup fresh basil chiffonade
Combine the mint, basil, lemon zest and juice, oil, and maple syrup in a blender. Purée and set aside. Adjust flavors if
Add the oil to a wide pan over medium heat. Add the onion and sauté until the onion softens, about 5 minutes.
Add the cauliflower, stir thoroughly, salt and pepper liberally, and cook until the cauliflower softens, about 15 minutes.
Add ¼ cup of the sauce and cook until tender and fragrant for another 10 minutes. Adjust the salt, add the remaining ¼
cup sauce, mix thoroughly, and transfer to a serving platter. Top with the basil chiffonade.
Adapted from Eric Gower, from “The Breakaway Cook” 2007
This post is part of “The WHOLE Gang – Friday Food Fix.”