Spiced Cauliflower Couscous Food

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.

SPICED CAULIFLOWER "COUSCOUS"

Steps:

• Ahead of time: toast your hazelnuts and pine nuts and roast your chickpeas.
• Make your sauce by stirring together the coconut milk, turmeric, curry powder, a pinch of cinnamon and a pinch of salt.
• Pulse cauliflower in a food processor until it's "riced" (ie, the size of couscous). Careful not to overmix, you don't want to puree the cauliflower at all.
• Heat oil in a large skillet over medium heat. Add the cauliflower "couscous" and a few good pinches of salt. Let it gently toast for a minute or so and stir. you should see a few of the bits turning golden brown. (Careful not to overcook you want the pieces tender and not mushy). Toss again and add the nuts and spices and chickpeas. Cook until the spices become fragrant (about 30 seconds more) and remove from heat.
• Toss cauliflower mix with half the sauce, (not too much so it stays fluffy), and top with fresh cilantro Taste and adjust seasonings and serve it with the rest of the sauce on the side.

SPICY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
• Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

MICROWAVE SPICED CAULIFLOWER "COUSCOUS" WITH RAISINS AND COCONUT

Steps:

• Spread the coconut out in an 8-inch square baking dish and microwave on high in 1-minute intervals, tossing in between, until the coconut is light golden brown, 6 to 8 minutes. Transfer the coconut to a small bowl and reserve. Wipe out the baking dish.
• Trim the cauliflower florets, cutting away as much stem as possible and discarding. In 2 batches, break up the florets into a food processor and pulse until the mixture resembles grains of couscous, until you have about 4 cups total. Put the cauliflower grains into the baking dish along with the ginger, coriander, cumin, turmeric, 1 tablespoon olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Stir well, making sure that the cauliflower is coated in the spices. Cover the bowl tightly with plastic wrap and microwave on high for 3 minutes. Peel back the plastic wrap, being careful not to burn yourself with the steam, and check if the cauliflower is crisp-tender. If not, stir, cover again and cook for an additional 1 to 2 minutes.
• Once the cauliflower couscous is cooked, fold in the raisins, the remaining tablespoon olive oil and half of the coconut. Transfer the mixture to a serving bowl and garnish with the cilantro and the remaining coconut. Serve immediately or at room temperature.

SPICED CAULIFLOWER ROAST

Steps:

• In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
• Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
• Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
• Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.
• Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.
• Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.

SPICED CAULIFLOWER

Steps:

• Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
• Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
• Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.