- ½ cup raw cashew pieces
- 1 head cauliflower large, leaves removed
- 2 tbsp coconut oil
- 1 tsp fresh ginger peeled and minced
- ¼ cup golden currants or raisins
- 2 tbsp fresh Italian parsley minced
- 2 tsp curry powder
- 1 lemon zest and juice
- sea salt to taste
- freshly ground pepper
- 1 tbsp extra virgin olive oil
- Heat a cast iron or heavy skillet over medium-low heat. Add the cashews and toast them until lightly golden - about 5 to 6 minutes. Stir frequently and keep an eye, they will burn quickly! Remove and set aside.
- Break the cauliflower into florets and, in batches, transfer the cauliflower to the food processor. Do not blend - only pulse until the pieces resemble rice or couscous, removing contents between batches. Be careful not to over-process.
- In a large sauté pan, heat three tablespoons of coconut oil over medium heat. Add the cauliflower and ginger to the pan and cook for about 7 minutes, stirring frequently.
- Remove the cauliflower and ginger from the heat and let cool. Add the cashews, currants/ raisins, parsley, curry powder, lemon zest and juice, and season with salt and pepper. Drizzle with olive oil and gently mix.
- Let the cauliflower couscous sit for a bit so the flavors meld. Enjoy at room temperature.
A simple twist on the classic grain-based dish, this cauliflower version doesn’t disappoint. Cauliflower is a powerful food - it supports the body’s detox system and is anti-inflammatory. Make ahead tip: This lasts well in the fridge for 3-4 days.