A must- try ‘ couscous’

THE CANADIAN PRESS

Trend predictors have seen in their crystal ball that cauliflower is bursting onto the food scene as a must- try for 2014. The versatile vegetable can be used in many ways. Here’s a unique recipe to prepare.

Beyond being good for you, when cauliflower florets are whizzed in the food processor, they turn into tiny pieces that look remarkably like grains of couscous, says Stefano Faita, who hosts In the Kitchen With Stefano Faita on CBC- TV and includes the following recipe in his new book, In the Kitchen With Stefano Faita. Cauliflower Couscous 1 fresh red finger chili 1 head cauliflower, cut into florets 1 small garlic clove, minced 75 mL ( 1/ 3 cup) olive oil 30 to 45 mL ( 2 to 3 tbsp) apple cider vinegar 5 mL ( 1 tsp) curry powder, or to taste Salt and freshly ground pepper, to taste 1 Granny Smith apple, diced 2 green onions, sliced 50 mL ( 1/4 cup) toasted slivered almonds 50 mL ( 1/4 cup) raisins 75 mL ( 1/ 3 cup) chopped fresh mint Cauliflower Couscous, from In the Kitchen with Stefano Faita by Stefano Faita, is a healthy, light dish. Finely chop half the finger chili; set aside. Thinly slice remaining half; set aside for garnish. Place cauliflower florets in a food processor and pulse until the size of grains of couscous. In a large bowl, combine garlic, olive oil, vinegar, curry powder, reserved chopped chili, salt and pepper. Stir well. Add cauliflower couscous and toss to coat. Add apple, green onions, almonds, raisins and mint. Toss to combine. Serve garnished with sliced chili, if desired.

Makes 4 servings.