Ingredients
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For the Cauliflower "Couscous":
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1 large head cauliflower, cut into small florets (about 2 cups)
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1 tablespoon lemon juice
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1 teaspoon sea salt or Himalayan pink salt
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1/2 teaspoon ground black pepper
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For the Moroccan Spice Mix ("Ras el Hanout"):
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1 tablespoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/4 teaspoon ground ginger
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1/4 teaspoon smoked paprika
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For the Chickpea and Veggie Tahini Sauce:
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1 can (15 oz) chickpeas, drained and rinsed
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1/4 cup tahini paste
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1 garlic clove, minced
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1 tablespoon fresh lemon juice
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1/2 teaspoon maple syrup or agave nectar
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1/4 cup water
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1/2 teaspoon sea salt or Himalayan pink salt
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Optional: 1 teaspoon harissa powder or more, to taste
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For the Roasted Veggies:
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1 red bell pepper, cored, seeded, and sliced into thin strips
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1 yellow bell pepper, cored, seeded, and sliced into thin strips
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1 medium tomato, cored and roughly chopped
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1/4 cup cherry tomatoes, halved or quartered
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1/4 cup sliced green onions or scallions
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Optional Garnish:
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Sliced avocado
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Diced cucumber
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Chopped parsley or cilantro
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Toasted pumpkin seeds or sunflower seeds
Directions
Subtitle: Budget-Friendly, Gluten-Free, Grain-Free, High-Fiber, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based
Description: This vibrant cauliflower couscous bowl takes inspiration from Morocco’s exquisite flavors and textures. With a delicious blend of spices, chickpeas, and seasonal vegetables like bell peppers and tomatoes, you’ll experience the richness of North African cuisine without any guilt!
Ingredients:
For the Cauliflower “Couscous”:
– 1 large head cauliflower, cut into small florets (about 2 cups)
– 1 tablespoon lemon juice
– 1 teaspoon sea salt or Himalayan pink salt
– 1/2 teaspoon ground black pepper
For the Moroccan Spice Mix (“Ras el Hanout”):
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground ginger
– 1/4 teaspoon smoked paprika
For the Chickpea and Veggie Tahini Sauce:
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/4 cup tahini paste
– 1 garlic clove, minced
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon maple syrup or agave nectar
– 1/4 cup water
– 1/2 teaspoon sea salt or Himalayan pink salt
– Optional: 1 teaspoon harissa powder or more, to taste
For the Roasted Veggies:
– 1 red bell pepper, cored, seeded, and sliced into thin strips
– 1 yellow bell pepper, cored, seeded, and sliced into thin strips
– 1 medium tomato, cored and roughly chopped
– 1/4 cup cherry tomatoes, halved or quartered
– 1/4 cup sliced green onions or scallions
Optional Garnish:
– Sliced avocado
– Diced cucumber
– Chopped parsley or cilantro
– Toasted pumpkin seeds or sunflower seeds
Instructions:
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a nonstick baking mat.
2. In a food processor, combine the cauliflower florets, lemon juice, and salt. Process until the cauliflower resembles rice-like granules but still retains some texture. Transfer to a large mixing bowl. Set aside.
3. Make the Moroccan Spice Mix: Combine all the ingredients for the spice mix in a small bowl and stir well. Set aside.
4. Prepare the Chickpea and Veggie Tahini Sauce: Add all the ingredients for the sauce to a high-speed blender or food processor. Blend until smooth. Set aside.
5. Roast the veggies: Place the bell pepper strips, tomato halves, and green onion slices onto the prepared baking sheet. Drizzle with 1-2 tablespoons olive oil and toss to coat evenly. Sprinkle with salt and pepper. Roast for about 15-20 minutes, stirring halfway through, until the vegetables are tender and slightly charred on the edges. Remove from heat and set aside.
6. Directions: Divide the cooked cauliflower “rice” between two serving bowls. Top each bowl with 1/4 of the roasted veggies and 1/4 of the chickpea sauce. Garnish with desired toppings
Steps
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1
Done
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a nonstick baking mat. |
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2
Done
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In a food processor, combine the cauliflower florets, lemon juice, and salt. Process until the cauliflower resembles rice-like granules but still retains some texture. Transfer to a large mixing bowl. Set aside. |
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3
Done
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Make the Moroccan Spice Mix: Combine all the ingredients for the spice mix in a small bowl and stir well. Set aside. |
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4
Done
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Prepare the Chickpea and Veggie Tahini Sauce: Add all the ingredients for the sauce to a high-speed blender or food processor. Blend until smooth. Set aside. |
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5
Done
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Roast the veggies: Place the bell pepper strips, tomato halves, and green onion slices onto the prepared baking sheet. Drizzle with 1-2 tablespoons olive oil and toss to coat evenly. Sprinkle with salt and pepper. Roast for about 15-20 minutes, stirring halfway through, until the vegetables are tender and slightly charred on the edges. Remove from heat and set aside. |
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6
Done
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Directions: Divide the cooked cauliflower "rice" between two serving bowls. Top each bowl with 1/4 of the roasted veggies and 1/4 of the chickpea sauce. Garnish with desired toppings |
