Cauliflower Couscous

serves 6; takes about 20 minutes

 

 

Ingredients

  • 1 raisins, cranberries or currants
  • Sherry vinegar
  • Butter or marjarine
  • 4-6 cloves garlic
  • Curry powder
  • 1 head cauliflower
  • 2 T grapeseed oil
  • 1 onion
  • 1 lemon
  • 3T fresh parsley chopped
  • 1 C almonds

Directions

Soak 1 C raisins, cranberries or currants in2 TBS sherry vinegar and 1 TBS water; set aside

Curry Sauce: Melt in microwave – about 1 minute and then stir well, set aside

  • 3-4 TBS butter
  • 2 garlic cloves minced or 2 tsp minced garlic from jar
  • 2 TBS curry powder

1 head cauliflower – cut into pieces and cleaned ( you can use white or orange cheddar variety)

Place into food processor (might take 2-3 batches)

pulse til size of couscous grain you want

in large fry pan or electric fry pan place 2 – 2 ½ TBS grapeseed oil; heat on high

add 1 chopped onion and 3 tsp minced garlic.

Sauté about 5 minutes or until onion is brown

Add cauliflower to mixture and sauté, stirring constantly until tender about 3 minutes

Stir in curry butter, STRAINED currants and stir another 1-2 minutes

Add:  juice of 1/2 lemon; slice remainder thin and place on top when serving

  • 3 TBS chopped fresh parsley
  • 1 C toasted almonds
  • Pinch of chili flakes

Stir another 1-2 minutes; test for seasoning and adjust – adding more chili , curry or salt, or lemon to taste.

Serve Warm.