The days are still hot but they are ending earlier and earlier and the nights have a cold edge and the early morning light reflects through dense morning fog before the sun gets high enough to burn it off. The market stands are still abound with fresh and fragrant summer fruits and vegetables but I am starting to long for some of the tastes of autumn. A dish like this combines the lightness of summer with the grounding side of autumn. The fresh herbs and cauliflower keep the whole dish from getting too dense while the spices add some warmth and the nuts, seeds and raisins weigh it down a little. As the seasons start to shift it is natural to start craving the fattier, heavier foods of winter and transitioning slowly can be a good way to maintain balance.
Couscous is similar in shape and size to quinoa but it is more like a pasta because it is made from white flour/contains gluten. Just as cauliflower can be used as a rice substitute it can be used in the way that couscous would traditionally be used. Here I cooked it lightly in oil with lots of spices and some onion. I then added in Moroccan inspired toppings including raisins for some sweetness, hazelnuts for a nutty crunch, fresh mint and parsley for lightness, chives for a bit of sharpness and black sesame seeds for a colour contrast. These ingredients are also all high in their own spectrum of vitamins, minerals and antioxidants coming together to create a really healthy dish. Even humble cauliflower has nutrients to offer, especially…
- 1 head cauliflower, grated (around 8 cups)
- 1 onion, minced
- 1 tablespoon cold pressed olive oil
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon dried ginger
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- 1 clove garlic, minced
- Post cooking additions
- ½ cup pistachios, chopped (or almonds, hazelnuts or pine nuts)
- ½ cup raisins
- ½ cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- ¼ cup sesame seeds
- ¼ cup fresh mint, chopped
- ¼ cup freshly squeezed orange juice
- 1 tablespoon lemon juice
- A few dashes of sea salt
- Optional: hot sauce or harissa for some spiciness
- Medium high 7 minutes
- medium high 10 minutes
