Microwave Spiced Cauliflower "Couscous" With Raisins And Coconut
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Ginger (finely minced)1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Ground Turmeric2 tbsps
Extra-Virgin Olive Oil1 cup
RaisinDirections:
1
Spread the coconut out in an 8-inch square baking dish and microwave on high in 1-minute intervals, tossing in between, until the coconut is light golden brown, 6 to 8 minutes
2
Transfer the coconut to a small bowl and reserve
3
Wipe out the baking dish
4
Trim the cauliflower florets, cutting away as much stem as possible and discarding
5
In 2 batches, break up the florets into a food processor and pulse until the mixture resembles grains of couscous, until you have about 4 cups total
6
Put the cauliflower grains into the baking dish along with the ginger, coriander, cumin, turmeric, 1 tablespoon olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper
7
Stir well, making sure that the cauliflower is coated in the spices
8
Cover the bowl tightly with plastic wrap and microwave on high for 3 minutes
9
Peel back the plastic wrap, being careful not to burn yourself with the steam, and check if the cauliflower is crisp-tender
10
If not, stir, cover again and cook for an additional 1 to 2 minutes
11
Once the cauliflower couscous is cooked, fold in the raisins, the remaining tablespoon olive oil and half of the coconut
12
Transfer the mixture to a serving bowl and garnish with the cilantro and the remaining coconut
13
Serve immediately or at room temperature