by Sam1148
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Sam1148's Notes:
Trim up the cauliflower into florets. Lightly process in batches, if needed, in a food processor until it resembles couscous. Be careful not to over process. Just light pulses. Sauteed briefly with oil, a touch of cumin and a bit of water or stock to steam it. Taste and adjust seasoning with cumin and salt. You just to want to take the raw edge off it---don't make it mush, it should have some crunch.
Ask a question about this stepUse as you would couscous.
Ask a question about this stepI'm glad you liked it! Try it with a tagine either veggie or lamb. It's also good cooled with chopped parsley, lemon, olive oil, tomatoes, as a tabbouleh salad. Or mixed with raw spinach in the same manner as a salad, with feta cheese please.
Thank you.
Love this Sam, I often substitute cauliflower for potatoes, lower in carbs and still delicious. This is wonderful and I will make it next time I make cauliflower.
Sam, this looks fab! I'm adding it to my list. I love cauliflower and am always looking for new ways to eat it! Thank you!
Thanks, Just a side story here. I suggested this to a friend who does catering, and was challenged to make dishes for a "Heart Healthy" party for a cardiologist.
He used this as a base for two tagines: one with lamb, and a vegetarian option of a tagine of eggplant, carrots, squash, mushrooms..etc. He won the gig when he brought this as a testing dish.
It was a big hit at the party and held up well for transport and on a steam table without getting all mushy.
Lightly cooking it so has some texture is a key.
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I just made this and it was fantastic. I confess I sauteed some diced onion in the oil before adding the cauliflower, then I added some diced tomato after. The hint of cumin and a little salt is all it needed. Thanks Sam!