Thursday, March 22, 2018

Make This!!

Make This: Cauliflower Couscous Salad

I absolutely positively love the recipe site, The Kitchn. So many great recipes on there. This salad is one of them. My changes are in red.

To minimize mess and save time, purchase a bag of cauliflower rice from Costco. I bought the bag of florets, but making the couscous made such a mess.

I also doubled the dressing as it didn't make enough the first time and lacked the punch I was looking for. Adding the cumin and cayenne pepper did just the trick! Make this salad. It's delicious! 

Mediterranean Cauliflower Couscous Salad Adapted slightly via The Kitchn 

Serves 4 to 6
  • For the chickpeas:
  • 1 cups
    (15-ounce) can chickpeas (1 1/2 cups), drained, rinsed, and patted completely dry I used two cans.
  • 1 tablespoon
    olive oil
  • 1/2 teaspoon
    ground cumin double
  • 1/4 teaspoon
  • 1/8 teaspoon
    cayenne pepper double
  • For the dressing: I doubled the dressing & added cumin and cayenne pepper
  • 2 tablespoons
    freshly squeezed lemon juice
  • 1
    clove garlic, minced
  • 1/2 teaspoon
    Dijon mustard
  • 1/2 teaspoon
  • 1/4 cup
    extra-virgin olive oil
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • For the salad:
  • 1
    large head cauliflower, cut into florets I used one bag of Costco Cauliflower florets. The best bet would be to purchase cauliflower rice
  • 1 1/2 cups
    cherry tomatoes, halved
  • 1/2
    medium red onion, diced
  • 1
    English cucumber, finely chopped
  • 1 cup
    fresh parsley leaves, finely chopped
  • 1/4 teaspoon
    red pepper flakes
  • I left out the pine nuts (1/3 cup) and the Kalamata olives (1/3 cup)
  • Salt and pepper

Roast the chickpeas: Arrange a rack in the middle of the oven and heat to 400°F. Place all the chickpea ingredients in a medium bowl and toss to combine. Transfer to a rimmed parchment-lined baking sheet and spread into a single layer. Roast until slightly browned and crisp, stirring halfway through, 35 to 40 minutes total.

Make the dressing: Place the lemon juice, garlic, mustard, and salt in a small bowl and whisk to combine. Drizzle in the olive oil while whisking continuously. Taste and adjust seasonings if needed; set aside.

Make the salad: Place the cauliflower florets in the bowl of a food processor fitted with the blade attachment (work in batches if needed). Pulse until the cauliflower reaches a fine, crumbled consistency. Be careful not to over process; you don't want to purée the cauliflower at all. 

Transfer the cauliflower to a large bowl. Add the remaining salad ingredients and toss to combine. Drizzle the dressing over the salad and toss to combine. Taste and season with salt and pepper as needed. Top with the roasted chickpeas and serve.

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