For Christmas this year, I tried harder than ever to give people presents that were really suited toward their needs. Not that I don’t always try to please people with presents suited to their tastes, but as Christmas draws nearer every year I start to panic a little about those of my loved ones who don’t usually express desires for any particular items. I am surrounded by family members who live fairly simple lives and enjoy simple pleasures. Last June my oldest son’s life drastically changed when he and my daughter-in-law welcomed beautiful, precious twin sons into the world.
Now Jacob and Cynthia’s lives are a blur of feedings and diaper changing. They currently have little time for meal planning and grocery shopping. To help them out until the boys are older I gave them a meal of the month for 2019, prepared by Chef Mom (including bread and dessert). The gluten-free part (for my son’s dietary needs) isn’t a problem, of course, but to also make the meals vegetarian (my daughter-in-law’s preference) may make this meal of the month gift a bit of a challenge. For their January meal I plan to make grain-free, gluten-free cauliflower couscous with dried fruit.. For this dish (which I adapted from this recipe), cauliflower is grated to give it a more couscous-like texture before it’s briefly cooked with the other ingredients.
I use currants in this recipe, but I use actual currants: not the fake Zante currant that is actually a raisin from a type of small grape. Anything referred to as a currant in the USA is actually a raisin, a totally different fruit than the berry which is the true currant. I order my currents online from Currant C. I am not an affiliate of this company; I mention it only as the supplier of true black currants where I find the currants I use for my cooking and baking.
This cauliflower couscous dish is simple to make and delicious to eat. Serve it with home-made gluten-free naan for a rich, filling gluten-free, vegetarian meal.
*To make this dish vegan, substitute vegetarian broth for the chicken broth, and omit the honey and feta cheese.
Gluten-Free, Grain-Free Cauliflower Couscous
This blend of grated cauliflower, dried fruit, and spice tastes flavorful and has the same texture as true couscous. You won't know the difference!
- 1 2 lb cauliflower grated
- 1/4 cup sliced almonds
- 1/4 cup shallot finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chicken broth
- 2 tablespoon honey
- 1/4 cup dried currants
- 1/4 cup dried cranberries
- 1/4 cup dried Turkish apricots chopped
- 2 tablespoons olive oil
- 1 cup feta cheese crumbled
Heat a skillet over medium heat. Add the sliced almonds and stir until toasted, about five minutes. Watch carefully; almonds burn quickly. When the almonds are toasted, remove them from the pan and put them aside.
Add the two tablespoons of olive oil to the pan. Add the chopped shallot, stirring and cooking until the shallots are translucent.
Add the spices to the sautéed shallot. Stir until the spices are well blended into the mixture.
Add the grated cauliflower to the spice mixture. Stir the cauliflower until well coated with the spices. Cook until the cauliflower starts to become tender, about three minutes.
While the cauliflower is cooking, mix together the chicken broth and honey. Add the chicken broth mixture to the cauliflower, continuing to cook the cauliflower for about five more minutes.
Add the salt, pepper, toasted sliced almond, and dried fruit into the cauliflower mixture and stir until well-blended and warmed through.
Divide the cauliflower couscous among four plates. Sprinkle 1/4 cup crumbed feta cheese over each serving.