We followed this Food Network Kitchens recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/cauliflower-couscous-recipe-2105437.html?soc=itksocialshareSMS%7Cios%7Cp However, we made substantial modifications: first, instead of sautéing the cauliflower and shallots (which we increased from 1 to 3 shallots), we seasoned them with olive oil, salt, and black pepper and oven-roasted them at 400 degrees for about 20 minutes (we increased heat to 450 for the last 5 mins), tossing occasionally to ensure even browning. Second, we sauteed 4 pitted, chopped Mejool dates in a little olive oil and then seasoned with 1/8 tsp nutmeg (instead of cinnamon, which I find cloying in savory dishes). Third, we seasoned to taste with not only red wine vinegar, but also pomegranate-infused white balsamic vinegar, more olive oil, and a dash each crushed red pepper, marash pepper, and salt and black pepper. Finally, we garnished it with ¼ cup toasted pine nuts. This is a well-balanced side dish that would make a unique addition to a BBQ. (July 2015)
Note: Here is how we cooked the Israeli couscous, based loosely on these directions: https://www.thespruceeats.com/how-to-cook-israeli-couscous-3376841 First, we toasted the 1 ½ cups uncooked Israeli couscous in a high-rimmed stainless steel sauté pan on medium heat. Second, we added 1 7/8 cups lightly seasoned vegetable broth (½ tsp Better Than Bouillon vegetable broth concentrate mixed into 1 7/8 cups hot water), covered with a lid, lowered to a simmer, and cooked for 10 mins until the liquid was fully absorbed. Finally, we drizzled olive oil and stirred the cooked couscous with a fork to loosen the individual pearls.
Cooking Adventures 