Cauliflower is having a moment. It’s true, the humble white vegetable is taking 2015 by storm, and is officially one of the biggest food trends we have seen this year so far! Although food trends come and go, often basking in a mere 15- minutes of fame, I’m willing to bet that cauliflower is here to stay thanks to it’s newfound versatility. Boring and plain steamed or roasted cauliflower are being sidelined by new and innovative ways of serving and preparing the low-carb, high-fiber veg , in both home and restaurant kitchens alike.
With more and more Canadians focusing on their health and well being, it’s clear to see how food trends reflect these new values, particularly with cauliflower. Recently cauliflower has proven to be the chameleon of vegetables, with the emergence of such health-conscious dishes like cauliflower pizza crust, cauliflower tots (a healthy take on tater tots), cauliflower “Alfredo sauce,” cauliflower tortillas, and so much more!
One of my favourite new and inventive ways of preparing cauliflower is by reconstructing it in a food processor to create cauliflower “couscous.” Just a quick whire in the food processor is all you need to transform basic cauliflower florets into something that miraculously resembles the look and texture of couscous. More than just resembling the texture, cauliflower is the perfect ingredient for this application thanks to its subtle flavour and ability to maintain it’s brilliant white shade over time. While many white vegetables tend to go grey or brown when oxidized, cauliflower stays a clear shade of white, allowing you to make batches of plain cauliflower couscous all at once to store in your fridge and always ready to use.
While this recipe is perfect for those struggling with a gluten intolerance, allowing them to finally eat delicious couscous salads (couscous are actually just very small pellets of a semolina dough, similar to pasta), it’s great flavour and texture is sure to win over the whole family, featuring the fresh flavours and vibrant colours of Spring! With a zesty dressing of lemon, olive oil, and fresh parsley, the crunch of fresh asparagus, and little bursts of sweet peas, this dish epitomizes all things Spring! Jump on this delicious food trend and kick your healthy lifestyle into gear!
- 1 head cauliflower, broken down into medium-sized pieces
- 14 ounces thin asparagus, trimmed
- 1 cup green peas (fresh or frozen, thawed)
- ¼ cup fresh lemon juice
- zest from half a lemon
- 200g feta, cut into small cubes
- 3 Tbsp fresh parsley, finely chopped
- 1 Tbsp extra-virgin olive oil
- salt, to taste
- Add the cauliflower pieces to the bowl of a food processor. Pulse until cauliflower is broken down into very fine pieces resembling couscous. This should equal about three-cups. Set aside in fridge until ready to use. You may do this step up to four-days in advance.
- In a medium pot of boiling water, blanch asparagus for 1-minutes, and immediately place in an ice bath to stop the cooking. Dry, and trim into ¾-inch pieces, cut on a bias.
- In a large bowl toss together the cauliflower “couscous” with the asparagus, green peas, lemon juice, lemon zest, feta, parsley, and olive oil. Taste to check seasoning, and season with salt and additional lemon juice (if needed) to taste. Serve immediately, or store in fridge for up to 4-days until ready to serve.
This Recipe Serves: 6-8
Danielle Rose is a passionate food enthusiast, writer, stylist, and photographer who has developed recipes for Summer Fresh Salads, The Dairy Farmers Of Canada, Campbell’s Canada, and is currently Kraft Canada’s Ultimate Food Hacker. Danielle is also the author of a personal food blog entitled Ginger Rose, and can be followed @thisgingerrose on Twitter.
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