Seasonal Recipes

Cauliflower Cous Cous

 

1 head of cauliflower, chopped into florets (about 3 cups)
2 Tablespoons walnuts, roughly chopped
2 Tablespoons pumpkin seeds
1/4 cup mint, minced
1/4 cup parsley, minced
1/4 teaspoon crushed red pepper flakes
1 Tablespoon lemon juice
1 1/2 Tablespoons olive oil
1 1/2 cups peas, blanched if fresh thawed if frozen
3/4 cup feta cheese, crumbled
thinly sliced radishes for topping
salt and pepper to taste


Serves 4

  1. Place the chopped cauliflower in the bowl of a food processor and pulse until it resembles the consistency of couscous.
  2. Heat a small dry skillet over medium heat. Add the chopped walnuts and pumpkin seeds and toast until lightly browned on all sides, about 3 minutes. Shake the pan a few times while toasting.
  3. In a large bowl toss the cauliflower with the nuts and herbs. Sprinkle in the crushed red pepper flakes and drizzle in the lemon juice and olive oil. Add the peas, feta cheese and radishes, toss until evenly distributed. Season to taste with salt and pepper and serve.