Grain-Free Cauliflower Couscous

By ltrodrigu

This dish, adapted from a version by Mourad Lahlou of Aziza Restaurant in San Francisco, is great as a main course or with fish.

Ingredients

• For Curry Butter:
• 1/2 cup currants
• 2 tablespoons Sherry vinegar
• water, as needed
• 4 tablespoons butter, divided
• 1 medium shallot , thinly sliced
• 1 clove garlic , thinly sliced
• 1 tablespoon curry powder
• For Couscous:
• Florets from 1/2 head of cauliflower (preferably orange Cheddar variety)
• 2 tablespoons grapeseed oil
• 1/2 yellow onion , thinly sliced
• 3 garlic cloves , thinly sliced
• 1/2 Moroccan-style preserved lemon or 1/2 small fresh lemon, thinly sliced
• 3 tablespoons chopped fresh parsley leaves
• 1/2 cup chopped toasted almonds
• a pinch of chili flakes
• Salt, to taste

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

To Make Curry Butter:
In a bowl, cover currants with Sherry vinegar and water. Set aside.

In a medium sauté pan over medium heat, melt 2 tablespoons butter. Add shallot and garlic and cook until shallots are soft, about 5 minutes. Add 2 tablespoons butter and curry powder, stirring until butter has melted. Transfer curry butter to a bowl and set aside.

To Make Couscous:
In a food processor, pulse cauliflower florets in batches until cauliflower breaks down to couscous-size grains. Strain steeped currants.

Wipe clean sauté pan used for curry butter. Set over medium-high heat and add grapeseed oil. Once hot, add onion and sauté until onion is translucent, about 5 minutes. Add garlic and sauté until aromatic, about 2 minutes. Increase heat to high. Add cauliflower to pan and sauté, constantly stirring, until just tender, about 3 minutes. Stir in reserved curry butter, pickled currants, preserved lemon, parsley, almonds and chili flakes. Sauté until just warmed through, 1-2 minutes. Remove from heat and season with salt.