A deeply spiced cauliflower dish masquerading as couscous. (Or is it the other way around?)
would love to make this for passover but need recipes I can make ahead.. would that work to do an refrigerate ....Yes, just don't add the cashews. Toast the cashews at the same time when you make the couscous, keep them aside and add them to the salad before serving.Absolutely fabulous! Ate warm and was delicious. I didn't have enough cashews so used almonds too without an issue. I'm going to use 1 tsp za'tar next time I make for a little more flavor.
Used 2 1/4 teaspoons cumin, 4 tablespoons parsley, white pepper, served with lentil curry and yum!Instead of tossing the stem, peel or use a paring knife to remove the tough, outermost layer. The leaves, if in good condition, can also be used, in this dish or another, sauteed, shredded, however.For an easy way to make this recipe, go to Trader Joe's for their cauliflower rice in the frozen section. All chopped up and ready to go. After using that, the recipe is a snap to make...
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