Edit Module Edit ModuleShow Tags
Edit ModuleShow Tags

Cauliflower Confidential

The hearty crucifer goes undercover in a gluten-free rendition of couscous.



The secret to this fabulous (and gluten-free) recipe is cauliflower, which stands in as a replacement for the traditional wheat couscous. Finely chopped to the size of large crumbs, then pan roasted to soften and slightly caramelize the edges, the hearty crucifer transforms into a mild and nutty vehicle for this aromatic side dish. In fact, the flavor is so delicious and subtle, it's likely the most ardent cauliflower hater will be asking for seconds.

Spicy Cauliflower Couscous with Chiles and Lemon

Serves 4 to 6 as a side dish

Ingredients

  • 1 medium head cauliflower

  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 

1 garlic clove, minced
  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 teaspoon sweet paprika

  • 1/2 teaspoon ground cumin

  • 2 thin scallions, white and green parts thinly sliced

  • 1 large red or green jalapeño pepper, stemmed and seeded, finely chopped

  • 1 small poblano pepper, stemmed and seeded, finely chopped

  • 1/4 cup chopped Italian parsley leaves
  • 1/4 cup chopped cilantro leaves
  • 1/4 cup chopped mint leaves

  • 1/2 teaspoon finely grated lemon zest

  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Remove the leaves and core of the cauliflower. Coarsely chop the florets and place in the bowl of a food processor. Pulse the florets until they are chopped into a mixture of crumbs and pea-size pieces.

  2. Warm the oil in a large skillet over medium heat. Add the cauliflower and salt and sauté until beginning to color, 2 to 3 minutes. Add the garlic, red pepper flakes, paprika, and cumin. Continue to cook until the cauliflower is tender but not mushy, 3 to 4 minutes, stirring frequently.
  3. Remove the skillet from the heat and stir in the remaining ingredients. Taste for seasoning. Serve warm or at room temperature.

Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Add your comment:
Edit ModuleShow Tags Edit Module
Subscribe to RSS Feed
Edit ModuleShow Tags
Edit ModuleShow Tags

Sponsored

Yaz Krehbiel Supports 10,000 Degrees

A local Marin artist advocates for an organization which has enabled thousands of low-income students to graduate college and to excel in life. [Sponsored]

Sausalito's Marine Mammal Center is Advancing Ocean Conservation

This environmental organization works tirelessly to protect our sea animals, with the help of wealth management firm Private Ocean [Sponsored]

How to Keep Calm and Carry On

Life comes with lots of ups and downs. And that’s especially true for teens. [Sponsored]
Edit ModuleShow Tags
Edit ModuleShow Tags

More from this Author

Flavor Recipe: Warm Spiced (and Spiked) Red Wine

Get into the holiday spirit with warm spiced wine

Celebrity Chefs Marin: Michael Mina

They are places to feed the family, entertain guests and escape from their hectic lives. We take you inside the kitchens of three celebrity chefs. This time, Michael Mina.

Celebrity Chefs Marin: Joanne Weir

They are places to feed the family, entertain guests and escape from their hectic lives. We take you inside the kitchens of three celebrity chefs. This time, Joanne Weir.
Edit ModuleShow Tags