Vegan Grain-Free Gluten-Free Cauliflower-Carrot Golden Couscous
Source: DomesticateMe, Better Vegan Category: Vegan Entrees & Sides
Prep Time: 15 min Cook time: 5 min Total Time: 10 min Serves 6
About this recipe
This beautiful golden couscous is a snap to make and is full of anti-inflammatory benefits as it contains turmeric, cayenne pepper and cumin. I used coconut oil and pine nuts for a smoother, well-rounded dish. If you don't want to add any sugar, skip the raisins (that's what I do). This dish can be served as side, entree or an appetizer.
Ingredients:
1 cup roughly chopped carrots
1 medium head cauliflower, florets only
1 Tbsp. coconut oil (I use Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil)
2 tsp. ground turmeric (I use Organic Turmeric Root Powder (2lb) by Anthony's)
¼ tsp. cayenne pepper
¼ tsp. ground cumin
Pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Black pepper
Juice of 1 lemon (about 2 Tbsp.)
¾ cup chopped Italian parsley leaves
½ cup golden raisins (optional)
½ cup pine nuts (I use I'm a Nut Raw Pine Nuts 1 LB (Whole and Natural)
Lemon wedges for serving (optional)
Instructions:
1. Prepare the ingredients.
2. Add the carrots to the bowl of a food processor. Pulse until they’re finely chopped and take on the texture of couscous. Transfer to a large bowl and briefly set aside.
3. Add one third of the cauliflower florets to the bowl of a food processor. Pulse until the florets become coarse granules that resemble couscous. (Be careful not to over process). Transfer the cauliflower couscous to the bowl with the carrots. Repeat this process twice more until all of the cauliflower has been processed. (You should have about 6 cups of cauliflower-carrot couscous.)
4. Heat oil in a large skillet over medium heat. When hot, add the cauliflower and carrot rice, turmeric, cayenne, cumin, a good pinch of salt and a generous pinch of black pepper. Cook for 2-3 minutes until the rice is just tender. Turn off the heat and stir in the lemon juice.
5. Fold in the parsley, raisins and pine nuts. Taste and season with a little extra salt and pepper if needed. Serve warm, room temperature, or chilled with extra lemon wedges if you like.