One Hungry Mama

February 18th, 2010

Vegetarian Tonight: Quick Curried Cauliflower with Pistachio Couscous

Photo: Roboppy

I’ve been working hard to eat less meat without substituting pasta and other carb-centric mains. And, because of this, cauliflower has become my best friend. It’s not only delicious and good for you, but also filling. Cauliflower makes a hearty curry and satisfying mash, and generally bulks up a meal while making it healthier, too. But, even so, I’ve never just all out made it the main entree. Didn’t even think of it until I saw “Cauliflower Steak” on the menu at famed farm-centric eatery Blue Hill. If Dan Barber could serve cauliflower as a main (at a pretty penny, I might add!), then I could too. As dinner. As all of dinner.

I make this quick curried cauliflower on the stove top, but roast it if that’s easier. Just make sure that you don’t dry the cauliflower out. I like adding carrots for sweetness and color, but they aren’t absolutely necessary. In fact, it’s kind of bad ass to go bold with cauliflower, and only cauliflower.

I serve the cauliflower over a bed of couscous tossed with cranberries and pistachios, both of which add texture and flavor (the former sweet and tangy, the latter earthy and salty). Then I finish with the simplest vinaigrette: oil and vinegar spiked with a spoonful of apricot (or orange or peach or cherry) jam. More sweet and tangy, plus a little “sauce” to bring all of the ingredients together.

In a way, this dish is like a warm couscous and cauliflower salad. And you eat salad for dinner sometimes, right? Even my carnivores, big and small, dig into a good dinner salad with gusto. And this one is no different. A hit, for sure.

Quick Curried Cauliflower with Pistachio Couscous
serves 3-4 as a main
(can be served to kids 8+ mos)

1 1/4 c organic olive oil, plus more for drizzling
1 tbsp tumeric
1 tbsp your favorite curry powder
1 large head organic cauliflower, cleaned and cut into small florets
3 organic carrots, cleaned and cut into 1/2″ discs
zest of 1/2 a washed, organic lemon
salt
organic couscous, as much as you want to serve your family, I prefer whole wheat
dried organic cranberries
shelled pistachios
1/4 c organic balsamic vinegar (I use a fig balsamic)
1 tbsp organic apricot jam (you can substitute orange, peach or cherry jam)
organic scallions, green parts chopped, figure about 1 per person

Prepare the cauliflower
1. Heat 1/2 c olive oil in a large pan over medium-high heat. When just hot (before the oil starts to smoke), stir in the curry powder and tumeric. Keep stirring for 30 seconds or so to quickly “toast” the spices. Add cauliflower and carrots. Stir until the vegetables are well coated. Spread them on the bottom of the pan in a single layer and let them cook a few minutes, until they start to brown in spots. Then stir again and allow to caramelize some more.

If your pieces are small enough, doing this for about 5-7 minutes should do the job. If they are too big and browning on the outside more quickly than they are cooking through, you may need to add a small amount of water (or broth), cover with a lid, and steam the veggies for a few minutes. Doing this will soften any crispy bits, so remove the lid while there is still enough liquid to brown a little more again at the end of your cooking process.

2. Remove from heat, toss with zest and salt. Set aside.

Prepare couscous
3. Cook couscous according to package instructions. Drizzle with olive oil before fluffing it up as the last step.

4. Stir in cranberries and pistachios. Put in as much as you like.

Make dressing
5. Shake together 3/4 c olive oil, vinegar and jam. If whisking together, start by combining vinegar and jam, then slowly add olive oil while whisking.

Compose your dish!
6. Place cauliflower over a bed of couscous. Drizzle with dressing and top with chopped scallions. Serve.