"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cauliflower "Couscous" Recipe

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This recipe for Cauliflower "Couscous", by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Wisniewski


cup dried cranberries
cup snipped dried apricots
1 head cauliflower, cut into florets (8 cups)
2 tablespoons vegan butter
1 tablespoon olive oil
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
1 5 ounce package fresh baby spinach, chopped
cup roasted pistachios or toasted walnuts, chopped
teaspoon salt
cup sliced green onions (4)

Step 1
Place the cranberries and apricots in a small bowl. Cover with boiling water and let stand for 10 minutes or until plump; drain well. Set aside.

Step 2
Meanwhile, place the cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of couscous.

Step 3
In a very large skillet heat 1 tablespoon of the butter and the olive oil over medium-high heat. Add the onion; cook and stir about 3 minutes or until tender and just starting to brown. Add garlic; cook and stir for 30 seconds more. Add the cauliflower, spreading in an even layer. Cook about 8 minutes or until cauliflower is golden, stirring occasionally. Spread in an even layer.

Step 4
Stir in the drained cranberries and apricots, the spinach, pistachios, and salt. Cook and stir until combined. Stir in the remaining 1 tablespoon butter and the green onions. Toss until butter melts. Transfer to a serving bowl.




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