Photo credit: Taste Spotting
Cauliflower "couscous" is accented with broccoli, zesty curry powder and sweet raisins in this delightful salad.
Ingredients
- 1 pound cauliflower florets
- 2 tablespoons olive oil or butter
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, peeled and minced
- 2 cups broccoli florets
- 1⁄3 cup raisins
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon curry powder
- 1⁄3 cup water
- Juice of 1 lemon
- Salt and black pepper to taste
Preparation
- In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Don't over mix! Set aside.
- Heat the oil or butter over medium-high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic and broccoli and sauté another 3 to 5 minutes. Add the raisins, chickpeas, curry powder and water and stir well. Add the cauliflower “couscous” and cook 3 to 5 minutes more.
- Remove from heat and stir in the lemon juice. Taste for salt and pepper and serve warm.
Serving Suggestion
The cauliflower “couscous” is a great way to add a fresh crunch to this warm winter salad. Sweet raisins and zesty curry powder make it a flavorful companion to braised chicken. Add cubed marinated and baked tofu to any leftovers. Use purple or golden cauliflower for extra color.
Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop