CAULIFLOWER COUSCOUS WITH DRIED FRUITS AND BABY SPINACHCAULIFLOWER COUSCOUS WITH DRIED FRUITS AND BABY SPINACH https://delphineremy.com/wp-content/uploads/2017/10/20a-1024x1024.jpg 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach Delphine Remy | Holistic Nutrition & Eating Psychology Coach https://delphineremy.com/wp-content/uploads/2017/10/20a-1024x1024.jpg
I had the pleasure of preparing Cauliflower Couscous for my team when I visited Houston earlier this year, and let me tell you — they were licking their plates! 😁It brought me such joy to see them enjoying a vegetarian dish with such satisfaction. Not that my team doesn’t enjoy fresh foods or veggies but in Texas, snacks and appetizers traditionally include meat, cheese or are fried — with respect to the tex-mex influence from our neighbors to the south.
Cauliflower Couscous is a fairly inexpensive recipe that can be prepared in bulk — and served as an appetizer, snack or lunch — within a half hour. Make this for days on the go for change up the menu at home, but one thing I know for sure, the textures and flavors will leave you wanting more.
Preparation time 30 minutes
½ cup fruit-juice-sweetened dried cranberries
½ cup unsulfured dried apricots, chopped
2 1 ½ to 2-lb heads cauliflower, broken into florets
3 Tbsp olive oil
1 medium yellow onion, halved and thinly sliced
2 cloves garlic, minced
1 5-oz. pkg. fresh baby spinach, chopped
½ cup walnuts, chopped
½ cup pomegranate seeds
2 cups chopped parsley
½ cup sliced green onions
Salt and pepper
1. Working in batches, in a food processor cover and pulse cauliflower until chopped into couscous-size pieces.
2. In an extra-large skillet heat 3 Tbsp. of olive oil over medium-high heat. Add yellow onion: cook 3 minutes or just until starting to brown, stirring occasionally. Add garlic: cook and stir 30 seconds. Add cauliflower: cook 8 minutes or until slightly golden, stirring occasionally.
3. Stir in dried fruits, remaining 1 Tbsp. oil, spinach, parsley, walnuts, pomegranate seeds, and salt.
4. Serve immediately warm or let stand at room temperature up to 4 hours. Sprinkle with green onions. You can prepare it the night before without the herbs, nuts and fruits, keep it in a closed container overnight and add the missing ingredients before serving the couscous.
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