Yinarr Meal Pantry

Cauliflower Date Couscous

 

INGREDIENTS

1 head of fresh cauliflower
8 Medjool Dates, pitted and chopped
½ cup Raisins
2 Tbsp grated ginger
¾ cups whole cashews (raw or Roasted Unsalted)
1 cup chopped parsley
2 Tbsp orange zest and ½ cup juice
2 Tbsp Extra Virgin Coconut Oil
2 Tbsp Apple Cider Vinegar
¼ tsp Salt
½ tsp Ground Cinnamon
½ tsp Turmeric
½ tsp Ground Cumin Seed

 

METHOD
1.    Pulse cauliflower florets and stems in a food processor until it about the size of  large couscous grains
2.    Chop dates, parsley, and candied ginger and set aside.  Zest the orange peel with a small zester or box grater and juice the orange.
3.    Heat coconut oil in a large frying pan over medium-high heat.  Add cauliflower with salt, cinnamon, turmeric and cumin.  Cook, stirring frequently, until the cauliflower is cooked al dente, about 5 minutes.
4.    Remove from heat and place cauliflower into a large bowl.
5.    Stir in raisins, dates, ginger, cashews, orange zest and parsley until combined.  Pour orange juice and vinegar over the top and stir to coat.
6.    Refrigerate at least 1 hour before serving