Cauliflower "couscous" is accented with broccoli, zesty curry powder and sweet raisins in this delightful salad.
- 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
- 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.
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.
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