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Cauliflower "couscous" is accented with broccoli, zesty curry powder and sweet raisins in this delightful salad. This dish makes a flavorful companion to braised chicken. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.
| Servings |
| 6 servings |
| Cook Time |
| 30 minutes |
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Cauliflower "couscous" is accented with broccoli, zesty curry powder and sweet raisins in this delightful salad. This dish makes a flavorful companion to braised chicken. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.
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Ingredients
- 1 pound cauliflower florets
- 2 tbsp olive oil or butter
- 1/2 yellow onion thinly sliced
- 2 cloves garlic peeled and minced
- 2 cups broccoli florets
- 1/3 cup raisins
- 1 15oz can chickpeas drained and rinsed
- 1 tbsp curry powder
- 1/3 cup water
- 1 lemon juice of
- salt and pepper to taste
Servings: servings
Instructions
- In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Set aside.
- Heat the oil or butter over medium-high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic and broccoli and sauté another 3 to 5 minutes. Add the raisins, chickpeas, curry powder and water and stir well. Add the cauliflower “couscous” and cook 3 to 5 minutes more.
- Remove from heat and stir in the lemon juice. Taste for salt and pepper and serve warm.
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