I made this for dinner tonight. If you like vegetarian recipes with a generous amount of curry, you will like this. I'm normally not a fan of couscous unless they are seasoned well, especially with some hot pepper.
My kids are too young for all that spicy stuff (which I love so much), so this is sans the heat, and with just a touch of curry.
Ingredients
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
Sauce Ingredients
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
To Make
Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes. (By the way, this is great all by itself, mixed with some Balsamic vinegar and/or a bit of freshly shaved Parmesan cheese. I plan to make extra for that next time!)
Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the roasted cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest.
Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
Just before serving, add the dressing to the salad and toss well to coat. We ate it warm, but you can refrigerate it for a while if you prefer it chilled.
Adapted from Giada De Laurentis's recipe here.
Question: Are the colors gorgeous or what?!
