Cauliflower “Couscous” with Cider Vinaigrette
By Chef Dishing Up the Dirt
Pssttttt… I have a secret for you: it’s not really couscous!
Ingredients
- 1 large head of cauliflower, chopped (make sure cauliflower is completely dry!)
- 1 cup cooked chickpeas (if canned, rinsed and drained)
- 1 cup celery, diced
- 1/2 of a small red onion, diced
- 1 cup parsly, diced
- 1/2 cup raisins
- 1/4 cup pine nuts
- 2 tsp extra virgin olive oil
- salt and pepper to taste
For the Cider Vinaigrette:
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tsp dijon style mustard
- 1 TBS pure maple syrup
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch of fine sea salt
Overview
Prep Time
10 minutes
Cook Time
5 minutes
Serves
2-4
Instructions
Step 1
Prepare the dressing by combing all the ingredients in a food processor or with an immersion blender until smooth. You can also do this with a hand whisk. If you’re doing it by hand add all the ingredients first and slowly add the olive oil while whisking.
Step 2
Place the cauliflower in a food processor and pulse until it becomes a “couscous” type texture. Don’t over process!
Step 3
Heat a large skillet over medium-high heat. Add the olive oil. Once heated through add the “couscous” and chickpeas. Cook only long enough to heat the couscous (about 3 minutes) Stirring often. Turn the heat off and add all the other ingredients. Stir in the dressing and season to taste with salt and pepper. Enjoy!
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
