Doesn’t 2014 sound like the distant, sci-fi future? It does to me. Who knows what’s going to happen? Truly. I think one of the most significant discoveries of 2013 for me has been this:
All I know is I don’t know.
So, just in the nick of time before the future takes over, I declare this cauliflower couscous the best side dish of 2013. You’ll see why when you make it. It’s a cauliflower magic trick. One minute it’s a vegetable, the next it’s couscous’ cool cousin. One caveat: you will need a food processor. If you don’t have one, borrow one. Or use that Amazon.com gift card you got for Christmas and buy yourself one. In addition to this side dish winner, with a food processor you can whip up a creamy hummus, a quick pie dough or a soothing soup in no time. It’s worth it.
In Bozeman for the holidays, I proposed a MontanaMoroccan themed dinner party. Each member of the Happel family agrees that bison burgers are required and celebrated Montana fare, so Pom grilled the burgers with a little Harissa, Hazel chopped fresh tomatoes, cucumber and feta cheese for a Mediterranean salad, and I made the cauliflower couscous. Gathered with friends and family, we feasted. In those moments around the table, the not-so-distant sci-fi future neither lurked nor loomed. We simply were. Present. Grateful. Together.
Moroccan Spiced Cauliflower Couscous
- 1 large cauliflower, cut into medium sized chunks
- 5 ounces shelled, dry roasted pistachio nuts
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- large handful parsley, finely chopped
- large handful fresh mint, finely chopped
- 1-2 teaspoons dry Harissa spice mix (or a mixture of paprika, cayenne, coriander and caraway)
- 1/2 teaspoon cumin
- 1 garlic clove, crushed
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper, to taste
- Add the cauliflower into food processor in batches, and pulse until the pieces are finely chopped and resemble couscous. Be careful not to over-process.
- In a large sauté pan, heat three tablespoons of olive oil over medium heat. Add the cauliflower couscous to the pan and cook for about 7 minutes, stirring frequently.
- Remove the couscous from the heat and let it cool. Add the pistachios, Harissa, cumin, parsley, mint, garlic, lemon zest, lemon juice, and the remaining tablespoon of olive oil. Season with salt and pepper.
- Leave the couscous for about 15 minutes for the flavors to combine. Serve and devour the cauliflower.
Happy holidays from snowy Bozeman, my saucy friends. xo