Time: 35 min.
Complexity: easily
Servings: 4

This gluten-free couscous is made with cauliflower florets, which are chopped in a food processor until crumbly. The chopped cauliflower is then microwaved with a spice blend and tossed with raisins and coconut. The entire dish is prepared entirely without the use of an oven or stovetop. Even the coconut is toasted in the microwave. Top the finished dish with additional coconut and fresh cilantro and serve with meat dishes, enjoying its oriental flavor and balanced combination of spices and sweet dried fruits.

Ingredients:

• 0.5 cup coconut flakes
• 1 large head of cauliflower (about 1 kg), divided into 2.5 cm florets.
• 1 teaspoon chopped ginger
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp ground turmeric
• 2 tbsp. l. olive oil
• 1/3 cup raisins
• 1/4 cup cilantro leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

coconut flakes, cauliflower, ginger root, coriander, cumin, turmeric, raisin, cilantro

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Preparation:

Step 1
• Place the coconut in an 8-inch (20 cm) square baking dish and microwave on high power in 1-minute intervals, stirring occasionally, until golden brown, 6-8 minutes. Transfer the coconut to a small bowl and set aside. Wipe out the baking dish.
Step 2
• Trim the cauliflower florets, cutting off as many stems as possible (they're not needed). Working in 2 batches, pulse the florets in a food processor until they resemble couscous grains. You should have about 4 cups of cauliflower. Transfer the cauliflower to a baking dish along with the ginger, coriander, cumin, turmeric, 1 tablespoon olive oil, 1.5 teaspoons salt, and 1/4 teaspoon black pepper. Toss well to coat the cauliflower with the spices and oil. Cover the bowl tightly with plastic wrap and microwave on high for 3 minutes. Remove the wrap, being careful not to burn yourself with steam, and check the cauliflower for crisp-tenderness. If it's still raw, toss, cover again, and cook for another 1 to 2 minutes.
Step 3
• Once the cauliflower couscous is cooked, toss it with the raisins, the remaining 1 tablespoon of olive oil, and half the coconut. Transfer the mixture to a serving platter and garnish with cilantro and the remaining coconut. Serve immediately or let cool to room temperature.

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