- 1 pound cauliflower florets
- 2 tablespoons olive oil or butter
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, peeled and minced
- 2 cups broccoli florets
- 1⁄3 cup raisins
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon curry powder
- 1⁄3 cup water
- Juice of 1 lemon
- Salt and black pepper to taste
In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Set aside. Heat the oil or butter over medium-high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic and broccoli and sauté another 3 to 5 minutes. Add the raisins, chickpeas, curry powder and water and stir well. Add the cauliflower “couscous” and cook 3 to 5 minutes more. Remove from heat and stir in the lemon juice. Taste for salt and pepper and serve warm.
The cauliflower “couscous” is a fun way to add a fresh crunch to this warm winter salad. Sweet raisins and zesty curry powder make it a flavorful companion to braised chicken. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at Stronger Together.Coop.