Cauliflower Couscous
Cauliflower Couscous
Ingredients
- 1 cauliflower, cut into small florets
- 2 stalks celery, diced
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 5 ml (1 tsp) ground cumin
- 5 ml (1 tsp) ground coriander
- 30 ml (2 tbsp) butter
- 1 unpeeled green apple, cored and diced
- 250 ml (1 cup) vegetable broth
- 125 ml (½ cup) sliced almonds, toasted
- 60 ml (¼ cup) dried apricots, diced
- 30 ml (2 tbsp) lemon juice
- Salt and pepper
Instructions
- In a food processor, grind the cauliflower, about a third at a time, until it is the size of large couscous grains (1 cauliflower should give between 1.25 and 1.5 litres / 5 to 6 cups of "couscous"). Set aside.
- In a large non-stick skillet over medium heat, soften the celery, onion, and garlic with the spices in the butter, about 5 minutes. Season with salt and pepper. Add the apple, broth, almonds and apricots. Bring to a boil. Add the cauliflower, cover and simmer for 4 to 5 minutes or until the cauliflower is al dente. Add the lemon juice. Adjust the seasoning.
Cauliflower Couscous