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.