Cauliflower "Couscous" Recipe
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Contributor: |
Contributor: Bonnie Wisniewski
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Category: |
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Ingredients: |
Ingredients: ¼ cup dried cranberries
¼ 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
½ cup roasted pistachios or toasted walnuts, chopped
½ teaspoon salt
½ cup sliced green onions (4)
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Directions: |
Directions: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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This recipe for Cauliflower "Couscous", by 