8 Minute Meals: Cauliflower Couscous

(WTNH)-Blogger/chef April Godfrey makes an easy, clean dish that can be served hot or cold.

Cauliflower Couscous

One head of Cauliflower

1 cup of chic peas, drained and very well rinsed

1/3 cup dried cranberries

1/3 cup lightly toasted pistatios

2-3 Tbsp extra virgin olive oil

A handful of chopped fresh cilantro

Salt to taste

One raw beet root

One cucumber

  • Rinse and chop the Cauliflower into chunks then add to a food Processor.
  • Pulse Cauliflower until it is the consistency of rice.
  • In a skillet, add 2 Tbsp of olive oil and heat, add the Cauliflower Couscous and sautée on medium tossing lightly for about 5 minutes. You just want to take the raw crunch out of the cauliflower.
  • Add cranberries and chic peas.
  • Sautée for an additional 2 minutes.
  • Remove from heat and transfer to serving dish.
  • Add toasted pistatios and fresh cilantro.
  • Toss together lightly.
  • Julienne or spriralize the beet root and the cucumber. Put to the side to use as garnish later.
  • Top with the yummy sauce that you are just about to make!
  • Garnish with the cucumber and beets.
  • Really beautiful!

The Sauce

Cashew Coconut Curry Sauce

1 cup coconut milk

1/2 cup cashews pre-soaked

2 tsp curry powder

1/2 clove of garlic

1/4 tsp salt (more to taste)

1 Tbsp peanut butter

1 tsp sugar

Juice of one lime

  • Place cashews in a bowl of water and soak over night. Or you can do quick soak by pouring boiling water over the cashews and let sit for 20-30 minutes.
  • Drain and rinse cashews really well.
  • Place all ingredients into a food processor.
  • Blend, purée and blend away!
  • Easy peasy!
  • Drizzle over everything


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