I never met a couscous I didn't like... and this one really sweeps me off my feet!
This recipe morphed out of a simpler version I first experimented with years ago in a vegetarian cooking class. Once a week I would brave cooking things I'd never even heard of before with five strangers, in a tiny dollhouse kitchen at the local community college! It was a truly comedic experience, but one in which I gained quite a bit of inspiration and it totally rekindled my vegetarian-kitchen fire!
It was a super treat to be part of that class, mainly because of the teacher; the divine vegetarian inspiration that is Jill Nussinow! She authored the famous cookbook, The Veggie Queen, and to me, she is a local hero!
If you aren't familiar with The Veggie Queen, be sure to check her out! You will find both the goddess and the book to be priceless resources of veggie info and ideas.
Lightly Curried Lemon Cauliflower "Couscous"
1/2 head small organic Cauliflower
1/4 cup Dried Cranberries
1/8 cup toasted Pinenuts
1/4 tsp toasted Cumin Seeds
1/2 tsp mild yellow Curry Powder
1/4 tsp Turmeric (optional)
4 tbsp fresh chopped Parsley or Chives
2 tsp fresh Lemon Juice
1 tsp fresh Lemon Zest (optional)
1/4 tsp Sea Salt or less, as desired
1 tbsp raw Tahini
In a small saute pan, gently toast pinenuts, remove and then toast cumin seeds. Set aside to cool.
Blend raw cauliflower florets in a food processor until it resembles small coarse grains similar to couscous.
Mix lemon juice, tahini, salt, curry powder and turmeric. Add to cauliflower grains until incorporated. Mix in chopped parsley/chives, pinenuts and cranberries last and blend just until evenly distributed.
Serve in a colorful bowl and enjoy with friends! You can refrigerate any leftovers for up to 24 hours but I love this dish best, same-day-fresh. :)
Thank you for supporting BuddhasDelight's vegan dream! I hope you enjoy this easy-tasty-healthy recipe, please vote if it makes your heart pulse... ;)