This is a little different for us. In fact this is the first time that we’re featuring someone else’s recipe. When I was first contacted by Ricardo Cuisine, I thought “There won’t be any recipes on there that wouldn’t need paleo-izing,” but eventually I decided to take a look (mostly because I was heading to Holley’s house and knew I needed to make something eat for dinner while she canned a whack of peaches that were going to be loaded into my car…, and wasn’t feeling über creative at the time).
I looked through the many recipes, and decided that my laziness was best served with trying the cauliflower couscous. Looked simple. I texted Holley to see what ingredients I could raid her kitchen for that I didn’t already have (or feel like carting to her place). Score! I didn’t need to hit the store for any of it (I did stop for limes that I was going to use for a sauce that I didn’t end up making. Maybe today…)! But I’ll tell you, the more exciting recipes on their site that really caught my eye were the duck recipes. Some other time maybe…. I’m not sure how much paleo-izing is required.
Lies. She wasn’t canning peaches that day. She was canning tomatoes. And we came up with a sweet music playlist while she did that. In fact, we’re going to share that with you when she posts her next recipe. But not until then!
Insert your own slick segue here.
You know those times when your communication is just off? We both thought a tomato salad would be great with the couscous, and once I had the cauliflower started, I began assembling the salad ingredients that I brought, only to be interrupted by Holley asking what I was doing. She had already made her own tomato salad, hahaha.
All in all it was a long day (55lbs of tomatoes), but a fun day. As for this recipe: it was fast, easy, and very couscous-like. Though I would probably stick with golden raisins rather than the apricots, but that’s just my personal preference.
Cauliflower Couscous by Ricardo Cuisine
- Yield: 6 servings 1x
- 1 medium head of cauliflower
- 2 stalks celery (diced)
- 1 yellow or sweet onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp butter (grass-fed if possible)
- 1 unpeeled green apple (cored and diced)
- 1 cup vegetable broth
- ½ cup sliced almonds
- ¼ cup dried apricots (diced)
- 2 tbsp lemon juice
- Salt and pepper to taste
- Wash cauliflower and shake excess water off before ricing (use a food processor or cheese grater). Set aside.
- Saute onions, celery, and garlic with the spices and butter in a large pot over medium heat. Add salt and pepper.
- When vegetables are soft (approximately 5 minutes – but I cooked them a little longer, mostly because I got distracted with the tomato salad fiasco), add apple, almonds, apricots, and broth, and bring to a boil.
- Add cauliflower and simmer covered until desired texture is reached (they recommend al dente).
- Remove from heat, stir in lemon juice. The original recipe recommends adjusting seasoning at this point. I guess if you were too scared of putting salt in earlier, this is a good time to put in more if needed. Cool beans? Cool beans. (That’s just a turn of phrase, there are no beans, warm or cool, involved in this recipe)
Disclosure: Ricardo Cuisine contacted us to try a recipe from their website and share my thoughts and opinions, which I did. I was not monetarily compensated or pressured to make this recipe sound better than it was.
Ruth Parsad says
Is this your picture? Like your presentation.
Yup, I took that. Thanks Momma