Light, refreshing, and delicious, this springtime meal is one of my favorites. I’ve made cauliflower “couscous” in the past, but I adore this version because of its bright spring flavors. And while cauliflower obviously isn’t true couscous, it really does resemble the actual texture of the grain. Try this recipe if you have a giant head of cauliflower in your fridge and need an easy weeknight dinner. With simple recipes like this one, you can have dinner on the table in a flash. And because you won’t be working up a sweat in the kitchen, you’ll have a spare moment to clink glasses with someone you love.
• 1 head cauliflower, chopped into florets (about 3 cups)
• 2 tablespoons walnuts, roughly chopped
• 2 tablespoons pumpkin seeds
• 1/4 cup mint, minced
• 1/4 cup parsley, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon lemon juice
• 1-1/2 tablespoons olive oil
• 1-1/2 cups peas (blanched if frozen)
• 3/4 cup feta cheese, crumbled
• Radishes for topping, thinly sliced
• Salt and pepper, to taste
1. Place the chopped cauliflower in the bowl of a food processor and pulse until it resembles the consistency of couscous.
2. Heat a small, dry skillet over medium heat.
3. Add the walnuts and pumpkin seeds, and toast until lightly browned on all sides, about 3 minutes.
4. Shake the pan a few times while toasting.
5. In a large bowl, toss the cauliflower with the toasted walnuts and pumpkin seeds, the mint, and the parsley.
6. Sprinkle in the crushed red pepper flakes, and drizzle the lemon juice and olive oil into the mixture.
7. Add the peas, feta cheese, and radishes.
8. Toss until evenly distributed.
9. Season to taste with salt and pepper, and serve.
For more, see: Spring Companions: Turnips and Peas.