Cauliflower “Couscous” with Asparagus and Peas

Via Stronger Together

In this brightly flavored side dish, cauliflower stands in as a wheat-free alternative to couscous. With cauliflower as the backdrop, all of the fresh spring flavors shine through. 

Ingredients

• 1 head cauliflower
• 12 ounces asparagus
• 10 ounces frozen peas, thawed
• 1/3 cup pine nuts
• Zest and juice of one lemon
• 2 tablespoons olive oil
• 1 small shallot, minced
• 2 tablespoons mint leaves, julienned
• 1 teaspoon thyme leaves, chopped
• Salt and freshly ground black pepper to taste

Preparation

1. Break the cauliflower florets apart, cutting the larger ones down until all the pieces are roughly the same size. Place the florets in a food processor and use 8-12 quick pulses to reduce the cauliflower size and texture to slightly smaller than a grain of rice.
2. In a 12-inch skillet, heat 1/2 cup water and a pinch of salt to a simmer. Add the cauliflower in a single layer. Bring back to a simmer, reduce heat a little, cover and cook cauliflower 5 minutes, or just enough to take the raw edge off, but not so much it becomes soft or loses texture. Remove the cauliflower from the skillet and drain in a colander or mesh strainer, then place in a medium serving bowl.
3. Heat a small, dry skillet over medium heat. Add the pine nuts and stir frequently. Toast just until they smell nutty and have begun to turn golden, about 3 minutes. Remove from heat and set aside.
4. Remove the woody ends of the asparagus, then cut each spear on the bias into 1-inch lengths. Wipe out the skillet used for the cauliflower, add the olive oil and heat over medium heat. Add the shallot and sauté gently for a couple minutes, until translucent. Add the asparagus and continue sautéing a few minutes more, just until the asparagus is al dente. Add the lemon zest and juice, fresh thyme and salt and pepper and cook another 30 seconds or so.
5. Add the shallot-asparagus mixture, peas, pine nuts and mint to the cauliflower. Drizzle with a little olive oil and toss gently to combine. Adjust the salt and pepper, and lemon juice to taste. Serve slightly warm or at room temperature.

Smokey Roasted Cauliflower

Photo Credit: Recipe Hub

Roasted cauliflower takes on the rich smoky flavor of chipotles in adobo in this quick and simple recipe.

Ingredients

• 1 head cauliflower, stems removed, cut into florets
• 3 tablespoons olive oil
• 3 cloves garlic, peeled and roughly chopped
• 1 teaspoon minced chipotle peppers in adobo sauce
• Salt and black pepper to taste

Preparation

1. Preheat oven to 375ºF.
2. In a large mixing bowl, toss the cauliflower florets with the olive oil, garlic, chipotle peppers and a pinch each of salt and pepper. Spread the cauliflower out onto a baking sheet and place in the oven. Bake for 20 to 25 minutes, stirring halfway through, until cauliflower begins to brown and is tender.

Serving Suggestion

A great side for roasted or grilled beef, pork or chicken, this savory cauliflower is also a tasty snack, warm or chilled, served with lime-spiked yogurt dipping sauce. Substitute smoked paprika for the chipotle peppers to reduce the spice level.

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

Cauliflower Rice with Spicy Broccoli

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

1. In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Don't over mix! Set aside.
2. 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.
3. 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

Hoisin Roasted Cauliflower

Photo credit: Our Four Forks

This side couldn't be easier to prepare and it's a great dish to get kids and adults to love their cauliflower. Perfect as a side dish to any meat or over wild rice as a vegetarian entrée.

Ingredients

• 1 head fresh cauliflower, washed; florets separated into small pieces
• 3 tablespoons Hoisin sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil

Preparation

1. Preheat oven to 400˚F.
2. Mix hoisin, vinegar and sesame oil in a small bowl and pour over cauliflower and toss to coat.
3. Spread cauliflower into a single layer on the baking sheet and roast in the oven for 35-40 minutes or until just tender, turning the cauliflower after 20 minutes.

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