Cauliflower Couscous

Name: Cauliflower Couscous
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 1 cauliflower, cut into small florets; 2 stalks celery, diced; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 5 ml (1 tsp) ground cumin; 5 ml (1 tsp) ground coriander; 30 ml (2 tbsp) butter; 1 unpeeled green apple, cored and diced; 250 ml (1 cup) vegetable broth; 125 ml (½ cup) sliced almonds, toasted; 60 ml (¼ cup) dried apricots, diced; 30 ml (2 tbsp) lemon juice; Salt and pepper

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Preparation 25 min
Cooking 25 min
Makes 4 to 6 servings

Featured in RICARDO Magazine FALL 2014 (p. 80)

Végétarien
Sans gluten
Sans oeufs

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Ingredients

- 1 cauliflower, cut into small florets
- 2 stalks celery, diced
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 5 ml (1 tsp) ground cumin
- 5 ml (1 tsp) ground coriander
- 30 ml (2 tbsp) butter
- 1 unpeeled green apple, cored and diced
- 250 ml (1 cup) vegetable broth
- 125 ml (½ cup) sliced almonds, toasted
- 60 ml (¼ cup) dried apricots, diced
- 30 ml (2 tbsp) lemon juice
- Salt and pepper

Preparation

- In a food processor, grind the cauliflower, about a third at a time, until it is the size of large couscous grains (1 cauliflower should give between 1.25 and 1.5 litres / 5 to 6 cups of "couscous"). Set aside.
- In a large non-stick skillet over medium heat, soften the celery, onion, and garlic with the spices in the butter, about 5 minutes. Season with salt and pepper. Add the apple, broth, almonds and apricots. Bring to a boil. Add the cauliflower, cover and simmer for 4 to 5 minutes or until the cauliflower is al dente. Add the lemon juice. Adjust the seasoning.

Cauliflower Couscous

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Preparation

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