You have reached your limit of free articles this month.

Enjoy unlimited access to myAJC.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myAJC.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myAJC.com.

Creations roasts cauliflower for satisfying couscous substitute


At the Creations restaurant at the Art Institute of Atlanta we had a wonderful time and meal. One of the dishes I enjoyed was the Cauliflower “Couscous.” Could you please get the recipe?— Patti Stone, Fayetteville

Cauliflower is truly having its day as people look for carb-free substitutes for some of their favorite dishes. Chef John Oechsner shared the recipe for this dish where the cauliflower is roasted and then finely chopped to resemble couscous. You’ll find it’s quick to prepare and very satisfying.

To make quick work of mincing the carrots, he suggests you can cut a carrot coarsely and then pulse it in a food processor. When he makes this dish at home, he uses a tabletop toaster/convection oven that eliminates having to heat up a large oven for roasting the cauliflower.

Creations’ Cauliflower Couscous

1 small cauliflower, broken into florets (about 3/4 pound)

3 tablespoons olive oil, divided

Salt and pepper

1/3 cup small diced onion

1/2 cup minced carrots

1/3 cup small diced red bell pepper

1 teaspoon minced garlic

1 teaspoon turmeric

Zest and juice of 1 lemon

2 tablespoons finely chopped parsley or mint

Preheat oven to 425 degrees. Arrange cauliflower florets on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Toss to coat and season lightly with salt. Roast until nicely browned at edges, stirring occasionally, about 25 minutes. Do not overcook. Cauliflower should still be firm. Remove from oven and allow to cool.

In the bowl of a food processor, pulse cauliflower until it resembles couscous. Do not overprocess or make a puree. Set aside.

In a large skillet, heat remaining tablespoon olive oil over medium-high heat. Add onion and cook until just translucent. Add carrots, peppers, garlic and turmeric and cook 1 to 2 minutes. Add reserved cauliflower and cook until heated through, stirring constantly. Add lemon zest, lemon juice and chopped parsley or mint. Season to taste and serve hot or warm. Serves: 4

Per serving: 138 calories (percent of calories from fat, 66), 2 grams protein, 10 grams carbohydrates, 3 grams fiber, 10 grams fat (1 gram saturated), trace cholesterol, 33 milligrams sodium.



Reader Comments ...


Next Up in Food

Good food in economy? Six airlines are making it happen
Good food in economy? Six airlines are making it happen

Is it really possible for economy passengers on long-haul flights to look forward to the in-flight food? Now, on some airlines, that answer may be a “yes.” While back-of-the-plane cuisine doesn’t exactly have a reputation for being appetizing, and amenities for economy flyers are increasingly few and far between, several carriers...
In Miami, working fresh local ingredients into Indian dishes
In Miami, working fresh local ingredients into Indian dishes

To eat Latin American or Caribbean food in Miami feels utterly natural, not just because South Florida is so deeply infused with those cultures but also because the flavors and ingredients in those cuisines are a perfect fit for the region’s tropical environment. Niven Patel, a chef and Florida native, aims to add another cuisine to those, one...
A blackberry farm chef goes for a broader audience
A blackberry farm chef goes for a broader audience

A big smile broke out on the chef Joseph Lenn’s face when an elderly woman with a cloud of platinum hair burst through the door and waved excitedly at him. “That’s Mary Evelyn,” he said. “I’m pretty sure I’m related to her. I’ll have to call my mom later and ask her how.” Lenn, 40, has been cooking...
Plugging a watermelon with vodka ruins both. There's a better way.
Plugging a watermelon with vodka ruins both. There's a better way.

A friend of mine recently told me about a time in college when she and her buds decided to throw an end-of-year party in the picnic area near their dorm. Most of them were still slightly underage, so openly bringing six-packs of beer was a recipe for trouble. But they were college kids, majoring in liberal arts and minoring in high jinks. There was...
McDonald's ends four-decade Olympics sponsorship
McDonald's ends four-decade Olympics sponsorship

Citing a decision to "focus on different priorities," McDonald's announced on Friday it will no longer sponsor the Olympics. "We have been proud to support the Olympic Movement, and we thank our customers and staff, the spectators, athletes and officials, as well as the [International Olympic Committee] and local Olympics Games organizing...
More Stories