Cauliflower Couscous

Ingredients

• 1 head cauliflower, cored, broken into florets 

• 1/2 cup water, more or less depending on the size of your pan

• 1 tsp kosher salt

• 1 sprig rosemary

• 1 tsp lemon zest

• 2 tbsp extra virgin olive oil

• 1/4 cup whole almonds, coarsely chopped

• 2 ribs celery, diced

• 2/3 cup sliced green onion (green part only)

• 1 large red apple, cored and diced (peel can stay on)

• 1/2 cup golden raisins

Method

Place cauliflower florets into a food processor. Pulse several times until the cauliflower looks like a coarse meal, resembling traditional couscous.

Cover the bottom of a large sauté pan with a thin layer of water. Add salt, zest, and an aromatic herb such as rosemary, if using. Bring to a simmer, stir.  

Add the ground cauliflower to the pot, spreading it out in an even layer. Bring to a simmer, then reduce heat to the lowest possible simmer setting. Cover the pan and cook/steam for 5 minutes. 

 Remove from heat. Remove cauliflower to a sheet pan to cool. 

Heat olive oil in a medium sized non-stick sauté pan on medium heat. Add the chopped nuts and cook until the nuts begin to brown slightly.

If using celery, add the celery and continue to cook until the celery is lightly softened, about 2 to 3 minutes.

Then add the green onions, raisins or dried cranberries, and diced apple to the pan, and stir to warm through. 

Place cauliflower and nut apple mixture into a serving bowl and gently stir to combine. Serve warm or at room temperature. 

 

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Cauliflower Couscous

This recipe uses cauliflower as a substitute for typical couscous. This couscous would be a good idea to use as a complementary side dish for various plates. Although we also gave you a suggestion for a tasty vinaigrette here, it's totally up to you to vary or alter it. 

 

If you're not familiar with couscous, it is a North African dish made of semolina and wheat flour. In a way, you could call it pasta. It comes in tiny grains, smaller than quinoa, and can be cooked with just

Ingredients for Cauliflower Couscous: 

 

Pumpkin seeds - 1/2 cup (toasted) 

Cauliflower - 1 head 

Lemon juice - 2 tbsp. 

Salt and Pepper - to taste 

Cumin - 1/4 tsp. 

Sumac - 1/4 tsp. 

Olive oil - 3 tbsp. 

Fresh mint leaves - 1/2 bunch 

Parsley leaves - 1/2 bunch 

Golden raisins - 1/4 cup

Method of preparing the Cauliflower Couscous: 

 

Preheat oven to 350°F/ 175°C. (You may want to prepare your toasted pumpkin seeds in the oven while preparing the couscous - they take 7-8 minutes to toast). 

 

Slice the cauliflower into quarters and cut off the outer part from the hard inner core. Break this into smaller florets using a knife or your own hands. Place the cauliflower florets in a food processor and process them until they resemble couscous granules. 

 

For the vinaigrette, combine and stir lemon juice, salt, fresh ground pepper, cumin, and sumac together. Whisk the mixture in olive oil. 

 

Finally, add herbs, golden raisins, and pumpkin seeds to the cauliflower "couscous," then pour in the vinaigrette.

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.