Green Cauliflower “Couscous” With Pumpkin Seeds
Ingredients
Directions
Ingredients
1
head cauliflower, stem and florets coarsely chopped
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3 tbsp
extra-virgin olive oil, plus more for serving
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2
garlic cloved, chopped
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7 oz
thawed frozen, or cooked fresh, fava beans
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½
pumpkin seeds, lightly toasted
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2
handfuls of mixed herbs (such as mint or basil), minced
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2 tbsp
freshly squeezed lemon juice
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½ c
scant crumbled soft goat cheese
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sea salt and freshly ground black pepper
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Green Cauliflower “Couscous” With Pumpkin Seeds

In The Naked Cookbook, Tess Ward introduces healthy, nutrient-packed dishes delivering plenty of flavor and satisfaction. 

This vibrant green dish is so versatile and can act as a stand-alone salad or as a rice substitute. I often swap the cheese for broiled chicken and use edamame or green beans rather than fava beans.

4 servings

  1. Put the cauliflower in a food processor and process to a fine couscous- or ricelike texture, in batches if you have a small food processor.
  2. Heat 2 tablespoons of the olive oil in a large skillet, add the garlic, and cook, stirring occasionally, until lightly golden. Add the cauliflower, tossing it to coat with the garlic oil. Cook, stirring occasionally, for about 5 minutes, until heated through. Transfer to a large serving bowl.
  3. Add the fava beans, pumpkin seeds, herbs, lemon juice, goat cheese, and remaining 1 tablespoon of olive oil. Toss until mixed. Season with salt and pepper to taste and finish with a drizzle of olive oil. Serve warm.

Reprinted with permission from The Naked Cookbook, copyright © 2016 Tess Ward. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

The Naked Cookbook

Tess Ward

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