Cauliflower couscous is a trendy way of serving cauliflower. You can use it raw in a salad, boiled or roasted as I have done. Cauliflower has a mild and a little sweet flavor and pairs well with other ingredients. I like raw and roasted. Boiled gets a little mushy. The spicy chickpeas roast in the oven at the same time as the cauliflower. I had left som edamame beans, if you don`t use peas or another root vegetable. The same goes for the almond, you can use whatever other nut you like. The sky is the limit.
Roasted cauliflower couscous salad
3 servings
1 medium size cauliflower
1 tsp ground cumin
1/2 ts cinnamon
1/2 ts paprika
1 tsp seasalt
1 tbsp olive oil
pepper
Spicy chickpeas
1x 15 oz (400g)can chickpeas (garbanzo beans)
1 tbsp vegetable oil
2 tsp sriracha sauce
1 tsp sea salt
¼ cup Parmesan cheese, finely grated
4 oz (100 g) edamame (soy beans)
2 tbsp flaked almonds
1 small red onion, thinley sliced
Preheat oven to 375 F (180 C)
Cut cauliflower into florets. Put half into a foodproccesor or blender and pulse until you get course grains.
Repeat with the rest. Pour cauliflower into a bowl and the spices and olive oil and blend well.
Pour onto a baking tray with parcement paper. Shake the tray a little. Roat in oven for about 25-30 minutes until
soft with crispy edges. Meanwhile make the spicy chickpeas.
Drain and rinse the chickepeas well in cold water. Pat dry. Line a bakingsheet with with parchment paper. Whisk oil and
sriracha together and toss with the chickpeas. Pour the beans on the bakingsheet, sprinkle on parmesan cheese and roast for about 20 minutes. Remove from the oven and season with sea salt.
When chickpeas and califlower is done pour it into a large bowl. Add edamame and thinly slices red onion. Season with salt and sprinklewith sliced almonds. Serve hot.
3 servings
1 medium size cauliflower
1 tsp ground cumin
1/2 ts cinnamon
1/2 ts paprika
1 tsp seasalt
1 tbsp olive oil
pepper
Spicy chickpeas
1x 15 oz (400g)can chickpeas (garbanzo beans)
1 tbsp vegetable oil
2 tsp sriracha sauce
1 tsp sea salt
¼ cup Parmesan cheese, finely grated
4 oz (100 g) edamame (soy beans)
2 tbsp flaked almonds
1 small red onion, thinley sliced
Preheat oven to 375 F (180 C)
Cut cauliflower into florets. Put half into a foodproccesor or blender and pulse until you get course grains.
Repeat with the rest. Pour cauliflower into a bowl and the spices and olive oil and blend well.
Pour onto a baking tray with parcement paper. Shake the tray a little. Roat in oven for about 25-30 minutes until
soft with crispy edges. Meanwhile make the spicy chickpeas.
Drain and rinse the chickepeas well in cold water. Pat dry. Line a bakingsheet with with parchment paper. Whisk oil and
sriracha together and toss with the chickpeas. Pour the beans on the bakingsheet, sprinkle on parmesan cheese and roast for about 20 minutes. Remove from the oven and season with sea salt.
When chickpeas and califlower is done pour it into a large bowl. Add edamame and thinly slices red onion. Season with salt and sprinklewith sliced almonds. Serve hot.
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