Green Cauliflower “Couscous” With Pumpkin Seeds
Ingredients
Directions
Ingredients
1
head cauliflower, stem and florets coarsely chopped
3 tbsp
extra-virgin olive oil, plus more for serving
2
garlic cloved, chopped
7 oz
thawed frozen, or cooked fresh, fava beans
½
pumpkin seeds, lightly toasted
2
handfuls of mixed herbs (such as mint or basil), minced
2 tbsp
freshly squeezed lemon juice
½ c
scant crumbled soft goat cheese
sea salt and freshly ground black pepper
Green Cauliflower “Couscous” With Pumpkin Seeds
In The Naked Cookbook, Tess Ward introduces healthy, nutrient-packed dishes delivering plenty of flavor and satisfaction.
This vibrant green dish is so versatile and can act as a stand-alone salad or as a rice substitute. I often swap the cheese for broiled chicken and use edamame or green beans rather than fava beans.
4 servings
- Put the cauliflower in a food processor and process to a fine couscous- or ricelike texture, in batches if you have a small food processor.
- Heat 2 tablespoons of the olive oil in a large skillet, add the garlic, and cook, stirring occasionally, until lightly golden. Add the cauliflower, tossing it to coat with the garlic oil. Cook, stirring occasionally, for about 5 minutes, until heated through. Transfer to a large serving bowl.
- Add the fava beans, pumpkin seeds, herbs, lemon juice, goat cheese, and remaining 1 tablespoon of olive oil. Toss until mixed. Season with salt and pepper to taste and finish with a drizzle of olive oil. Serve warm.
Reprinted with permission from The Naked Cookbook, copyright © 2016 Tess Ward. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
