So I’m sure the title of this post has everyone salivating for the next great thing to do with this much “loved” member of the brassica family. I think I can hear all of you running into the kitchen right now. Nutritionally, there are very good reasons to eat cauliflower. Not only does it contain folate, fiber and vitamin C. It also has the phytonutrient and cancer fighter, sulforphane, that is in broccoli and other members of the brassica family.
During a recent meal at Elevations in Aspen, Colorado I was introduced to cauliflower couscous. It was served with bacon wrapped sea scallops and was pretty tasty but not as good as the Carmelized Black Cod with Ginger Risotto, Tomato Sambal and Cashew Vinaigrette which I highly recommend.
When I mentioned the couscous to Kimberly she told me she had already published a recipe for it in her The Big Book of Low Carb Cooking. I made it with a few alterations. I used green cauliflower which is a little milder than the white. Served along with some grilled, grass-fed steak, it came out exceptionally well. Next time, I am going to add some toasted slivered almonds and some of the other “colored” cauliflowers.
Green Cauliflower “Couscous”
1 medium head (about 2 pounds) broco-flower, cored and cut into 1/4 chunks
1/4 cup butter
1 roasted red bell pepper, diced
1/4 cup sliced scallions
1/4 chopped fresh parsley
salt and pepper, to taste
Grate cauliflower, either in a food processor or with a hand-held grater with large holes. I used a hand grater and it worked well. I just need to fnd something to do with the stems besides put them in the compost.
In a large skillet over medium heat, melt the butter. Saute the bell pepper and scallions. Add the cauliflower and cook, stirring frequently, until the cous cous is softened and cooked through, about 5 minutes. Season to taste with salt and pepper and stir in the parsely. Perfect anyplace where traditional couscous would be used.