Sunday, August 7, 2016
Moroccan Cauliflower Steaks with Caramelized Onion Couscous
Then there is the couscous which is practically life-changing. I loved it so much, I plan to make it be a side dish to almost any meal; in fact, I literally bought couscous in bulk last weekend. Those teeny tiny noodles are great in and of themselves (and sooo quick to make), but these ones have the addition of caramelized onions and garlic! Mmmmmm. I ate every single grain of this for days.
And don't skip the lemon tahini sauce, okay? It's creamy and tangy and works so great on both the cauliflower and mixed into the couscous. It's also simple: lemon juice, tahini, and Greek yogurt, with salt for flavor and some water to thin it out.
This recipe said it serves 2, but I definitely had more than enough for 4 meals. Then again maybe one cauliflower steak isn't considered a meal for most people... so you may want to buy a few cauliflowers to feed a crowd :)
Moroccan cauliflower steaks with caramelized onion couscous
from Ehow Food Blog
for the cauliflower steaks:
1 head cauliflower
1 tablespoon olive oil
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons finely shredded parsley and/or mint
salt and pepper
1 tablespoon butter
1/2 large onion, sliced into half moons
2 garlic cloves, peeled and chopped
1 cup couscous
for lemon tahini sauce
1 1/2 tablespoons lemon juice
2 tablespoons tahini
2 tablespoons full fat Greek yogurt
1) Prehreat oven to 450 degrees. Remove leaves from the bottom of the cauliflower. Using a sharp knife, slice the step so that the cauliflower can sit flat. Cut the cauliflower in half from the top down to the core. Make another cut about 1 inch away from the cut side so that you get a 1-inch thick slice of cauliflower. Do the same with the other half.
2) Place the cauliflower steaks on a nonstick baking sheet. In a small bowl, mix the olive oil with the spices and salt and pepper. Pour the mixture over the cauliflower steaks, using your fingers to spread the oil and spices on both sides.
3) Bake, flipping cauliflower halfway through, until both sides are golden brown, about 20 minutes.
4) While the cauliflower is baking, make the couscous. In a small saucepan, heat the oil or butter and add the onion slices. Cook on medium-low heat until the onion slices are golden. Then add the garlic and stir for 30 seconds. Pour 1 cup water and some salt over the onions and bring to a boil. Add the couscous, stir, and turn off heat. Cover the pot. Let sit for 8 minutes or until all water has been absorbed. Gently fluff couscous with a fork.
5) To make the yogurt tahini sauce, whisk all ingredients together in a small bowl until well combined.
6) To serve, spoon couscous onto plates. Place one cauliflower steak on top. Serve with yogurt tahini sauce on the side.