Cauliflower Couscous with Dried Fruit and Almonds

Photo for Epicurious by Chelsea Kyle.

*

JP tells me this week's bag from Glade Road Growing should include cauliflower.   While I like my cauliflower in florets or steaks, you can also use it in "rice" form as a low-carb and gluten-free substitute for semolina (a coarse grind of high-protein durum wheat) in couscous.

Apparently, Trader Joe's has found its "cauli-rice" so popular that it instituted rationing this summer, as reported by Well and Good.  While folks have never been able to nab a location of that popular chain for Blacksburg (or even Roanoke), it's easy to make your own "cauli-rice," using a grater (or food processor). 

For other ways to serve cauliflower, check out my recipes for Beet, Chickpea and Cauliflower Salad and Aloo Ghobi Chana Masala (Curry with Potatoes, Cauliflower and Chickpeas).

*

Ingredients:

1/4 cup sliced almonds
1 medium head cauliflower (about 2 pounds), cut into quarters.
1/2 cup water
2 tablespoons miso
2 tablespoons honey
2 tablespoons extra virgin olive oil
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1/4 cup golden or conventional raisins or dried cranberries
1/4 cup sliced dried apricots (I prefer California apricots which are tarter)
1 medium Granny Smith apple, cored and diced
1/2 parsley, cilantro, basil or a combination chopped

Directions:

1. 1.  Toast almonds in a dry cast iron skillet over medium heat, tossing occasionally, until lightly browned, 8–10 minutes. Transfer to a small bowl.
   
   2.  Using the largest holes on a box grater, grate cauliflower into a large bowl until rice-like in texture.  If you prefer to use a food processor, fitted with a blade, you can coarsely chop the cauliflower and pulse, working in batches as needed.  This will make about 4 cups.
2. 3.  Thin miso with water and whisk together with honey in a small bowl.
3. 4.  In a large pot, heat oil over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with pepper flakes and cook, stirring, until cauliflower is softened, 3–5 minutes. Add honey-miso mixture, raisins or cranberries and apricots; stir to combine. Cover and continue to cook until just tender, 3–5 minutes more.
4. 5.  Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds and chopped apples and herbs before serving.

Beet, Chickpea and Cauliflower Salad

Photo from Nine.com.au Kitchen


JP tells me that the farm share from Glade Road Growing for July 11 will include cauliflower, beets and red onions, so I thought this salad might be good.


*

Serves 4




Ingredients

1 cup of dried chickpeas
1 fresh bay leaf
2 large beets or 5 small ones.
1/2 cauliflower, broken into florets
1/4 cup extra virgin olive oil
1/2 red onion, thinly sliced
2 cup greens (beet greens, chard, kale, arugula, tatsoi or combination thereof, coarsely chopped)

Dressing:

4 garlic cloves, smashed, peeled and chopped coarsely
2 teaspoons wholegrain prepared mustard
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon miso
1/8 teaspoon red pepper flakes


1.  Cover chickpeas in water and bring to boil and simmer for 5 minutes.  Drain and rinse and add three cups of water.  Bring again to a boil, simmer for 5 minutes, turn off heat and soak for at least two hours.  Rinse a second time, add three cups of water and a bay leaf. Bring to a boil and simmer for an hour or until soft.

2.  Dice beets into 1 inch cubes, if large or quarter small beets.  Steam for 10 minutes or until tender.  Let cool and peel, unless skins are tender.

3.  Steam cauliflower florets for about 7 minutes or until tender.  Let cool.

4.  Coat the bottom of a skillet with olive oil and heat until a bead of water evaporates.  Add onions and cook until translucent.  Add greens and saute for 5 minutes.  Add a bit of water and steam for another 5 minutes.  Take off heat.

5.  Combine dressing ingredients in a small jar and stir to combine.  Toss with cooked ingredients and chill in refrigerator in a wide mouth mason jar.  Screw on lid and invert.

6.  Divide among four bowls and serve.

If you like you can top this salad with crumbled feta cheese.  You can also add walnuts, pecans or almonds, hazelnuts, pumpkin seeds or sunflower seeds.

Aloo Ghobi Chana Masala (Curry with Potatoes, Cauliflower and Chickpeas)

Photo from Cook's Illustrated

*

The expected vegetables in the Glade Road Growing farm share for the week of June 28 will include cauliflower and potatoes.  Here's a recipe for one of my favorite Indian curries.

Serves 4




Ingredients:
1 cup dry chickpeas
1 cup raw basmati brown rice
1 onion. peeled and chopped
4 cloves fresh garlic, mashed, peeled and chopped finely
1 T fresh ginger, chopped finely
1 pound of  tomatoes chopped or cherry tomatoes halved or 1 can diced tomatoes
4 T of tomato paste
1 pound of potatoes chopped
1 cauliflower, separated into florets
1/2  pound of green peas (frozen will work)
1/2 tsp ground cumin 
1/2 tsp ground cardamom
1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp dry mustard
1/4 tsp red pepper flakes
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 cup fresh basil leaves, reserving 4 for garnish
1/2 cup of plain yogurt

*

1.  To cook 1 cup dry chickpeas,  in a medium saucepan with a heavy bottom and a tight-fitting lid, cover with 2 cups water, and and bring to a boil.  Rinse.  Return to pot, add ½ teaspoon sea salt and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes. Let stand over night or for at least one hour. Rinse a second time two cups of swater and bring to a boil again and simmer on low heat until soft, about 1 hour.

2.  In a medium saucepan with a heavy bottom and a tight-fitting lid, combine 1 cup basmati brown rice , 2 cups water, and and bring to a boil.  Rinse.  Return to pot, add ½ teaspoon sea salt and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes.  Turn off heat and leave for 40 minutes until water is absorbed. 

3.  While rice is cooking, prep the veggies as described above.  Steam the cauliflower and potatoes separately for 5  minutes until slightly soft.  If you are using raw peas, rather than frozen, you can steam them also.

4.  Measure out the spices (except for the salt,  black pepper and basil leaves) and toast in a dry cast iron skillet and set to the side.

5.   Heat 1 TB extra virgin olive oil in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Sauté garlic and ginger until soft. Add to the bottom of a lidded heavy-bottomed pot.  Stir in the tomatoes, tomato paste, cauliflower, potatoes,  spices, 1 teaspoon sea salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes. Add 2 cups water and bring to a boil. Stir in the cooked chickpeas.  When the pot has returned to a boil, reduce heat and simmer,  covered,  for about 15 minutes. Add cooked or frozen peas and warm through.  Remove the curry from heat and stir in 1/2 cup of fresh basil leaves.

7.  Uncover the rice and fluff with a fork. Divide among four bowls and top with curry and a garnish each bowl with a dollop of  plain yogurt and  a basil leaf.