- C. W. Cameron For the AJC
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.
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.