Monday, April 2, 2012
oh-so-easy cauliflower couscous
One of the things I fixed for dinner in Orland was cauliflower couscous. It's a tasty and super-quick side dish, as long as you have a food processor. I'm just going to give you a basic template, and you can add whatever tidbits you see fit. This is adapted from Rawvolution, a book with lots of good ideas but recipes that are far too oily and salty for my taste. In Orland I pretty much followed the recipe below, except that I added a handful of almonds, soaked and then chopped, and some pretty purple celery we got at the farmer's market. At the bottom of this post you can see a wild, hippie version I made for my work lunch: I used a mixture of white and purple cauliflower, which turns magenta when the lemon juice touches it, and added almonds, goji berries, hunza raisins, and minced fresh turmeric root.
Basic Cauliflower Couscous
Serves 2-4, depending on what else you're having. Enough for 3 work lunches!
A small cauliflower, leaves removed, roughly chopped
A bunch of parsley or half a bunch each of parsley, coriander, and mint (or other herbs you have and think would be good), stems included except for woody ones like on the mint, very roughly chopped
A big handful of green olives, seeded and torn apart
Juice of a lemon
2T olive oil
salt and pepper (be stingy with the salt till you've tasted it, as the olives will add salt)
Optional: nuts, dried fruit (unless it's really hard, don't soak it), zest from half of your lemon if it's organic (chop it, then add it to the food processor with the herbs), small amounts of spices you think would be good (Aleppo pepper, cumin, ground coriander), other seasonal vegetables....
Chop the cauliflower in your food processor till it looks like couscous. If you don't have a big one it would be better to do this in a couple of batches, so it gets chopped evenly. Scrape the cauliflower into a big bowl, then chop your herbs in the still-dirty processor. Scrape them into the bowl, then mix in the remaining ingredients. Let it rest for half an hour, then taste for seasoning. More salt? More lemon? Serve!