90 | Nice "RIce"
CAULIFLOWER “COUS COUS”
SERVES 4-6
Cauliflower makes a great stand-in for the traditional Middle Eastern
grain. Serve alongside lamb or chicken for a hearty meal.
INGREDIENTS:
1 head cauliflower, “riced” (pg.
32) with the Shredder Blade
2 Tbsp. extra virgin olive oil,
divided
1 ½ tsp. ground cumin
1 ½ tsp. ground coriander
½ tsp. ground cinnamon
2 cloves garlic, peeled and minced
1 medium yellow onion, peeled
and sliced with Slicer Blade
2 large carrots, peeled and sliced
with Slicer Blade
1 red pepper, quartered, seeds
removed, and sliced with
Slicer Blade
½ cup vegetable broth
¼ tsp. saron powder
½ cup golden raisins or dried
black currants
1 tsp. coarse salt
1 cup canned chickpeas, rinsed
and drained
¼ cup chopped flat
leaf parsley
DIRECTIONS:
Heat 2 Tbsp. olive oil in a large
saucepan over medium heat.
Add cumin, coriander, and
cinnamon and stir to toast for 1-2
minutes. Add onion, garlic, and
carrots and sauté until onion is
translucent, about 4 minutes.
Add red pepper and cook for
an additional 2-3 minutes until
lightly brown. Pour vegetable
broth over the mixture and add
saron powder, raisins/currants,
and salt. Cover the pan, reduce
heat to simmer, and cook for 5
minutes until carrots are so and
raisins are plump. Add cooked
chickpeas and cauliflower rice.
Raise heat to high, and stir
until the broth evaporates and
cauliflower is cooked through,
about 5 minutes.
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