Cauliflower "Couscous" With Dried Fruit and Almonds
Cauliflower "Couscous" With Dried Fruit and Almonds is a side dish that serves 6. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 171 calories, 5g of protein, and 8g of fat per serving. For $1.31 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by Epicurious. This recipe is liked by 222 foodies and cooks. A mixture of ground cinnamon, honey, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 91%, this dish is great. Users who liked this recipe also liked Seared Cauliflower with Couscous and Almonds, Watercress Salad with Dried Fruit and Almonds, and Roast Chicken With Dried Fruit and Almonds.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 cup sliced almonds
1/4 teaspoon freshly ground black pepper
1 medium head cauliflower (about 2 pounds), coarsely chopped
1/4 cup sliced dried apricots
1/4 cup dried currants or raisins
1/2 teaspoon ground cinnamon
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
2 tablespoons honey
3/4 teaspoon kosher salt
1/2 cup low-sodium vegetable or chicken broth
2 tablespoons olive oil
3/4 teaspoon paprika
Equipment:
frying pan
bowl
food processor
box grater
whisk
Cooking instruction summary:
Preparation Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 810 minutes. Transfer to a small bowl. Wipe out skillet. Meanwhile, working in batches if needed, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 4 cups). Whisk broth and honey together in a small bowl. Heat oil in same skillet over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with salt and pepper and cook, stirring, until cauliflower is softened, 35 minutes. Add broth mixture, currants, and apricots; stir to combine. Cover and continue to cook until just tender, 35 minutes more. Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds before serving.
Step by step:
1. Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 810 minutes.
2. Transfer to a small bowl. Wipe out skillet.
3. Meanwhile, working in batches if needed, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 4 cups).
4. Whisk broth and honey together in a small bowl.
5. Heat oil in same skillet over medium-high.
6. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with salt and pepper and cook, stirring, until cauliflower is softened, 35 minutes.
7. Add broth mixture, currants, and apricots; stir to combine. Cover and continue to cook until just tender, 35 minutes more.
8. Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds before serving.
Nutrition Information:
covered percent of daily need
