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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cauliflower Couscous Recipe

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This recipe for Cauliflower Couscous is from The Brooks 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!


Category:
Category:

Ingredients:  
Ingredients:  
½ head cauliflower, cored and broken into florets
½ c. water
1 t salt

Mix-ins Version 1: 1 sprig rosemary
1 t lemon zest
2 T extra virgin olive oil
¼ c whole almonds, coarsely chopped, toasted
2 ribs celery, diced
⅔ c. sliced green onions (green only)
1 lg red apple, cored and diced (peel ok to leave on)
½ c golden raisins
Mix-ins Version 2: 1 t orange zest
1T evoo or butter
¼ c chopped walnuts, toasted
½ c chopped craisins (or pomegranate arils)
½ c sliced green onions
1 large red apple, cored and diced (peel ok to leave on)

Directions:
Directions:
Process cauliflower in fp to a coarse meal texture. (ie. resembling real couscous)

Cover bottom of saute pan with a thin layer of water. Add zest, salt and aromatic herb, if using. Bring to simmer. Stir in ground cauliflower; simmer 5 min. Remove cauliflower to a sheet pan to cool.

Version 1 - saute almonds and celery together until celery is lightly softened. Add remaining ingredients and warm.

Version 2 - saute walnuts; add remaining ingredients to warm.

Combine mix-ins and cauliflower. Serve warm or at room temp.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min

 

 

 

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