Did you know that you can chop up cauliflower in a food processor, and it will resemble the taste, texture, and appearance of cous cous? It’s amazing!
Just put bite sized pieces in your food processor, filling it 2/3 of the way up. I have a 7 cup processor, so I had to repeat the process a total of 3 times.
Not only is cauliflower much lower in calories than the real deal, since you don’t have to cook it, it is actually faster to prepare! And since you will already have the food processor out, why not just rinse it off and make a fresh pesto sauce to go on top?
I topped the cauli-cous with just-sauteed tofu and onions, which warms the cous cous when stirred together, but you could eat it completely raw. I think it would be great with some fresh herbs, lemon juice, and a little hummus on top! I recently took a raw foods “cooking” class and learned the benefits of incorporating raw foods into your diet. Basically, you get a lot more nutrients and enzymes! I plan to write more about this in another post.
The fresh pesto sauce ties everything together nicely and gives it a burst of flavor, and the pine nuts and olive oil give it just the right amount of richness! I hope you’ll enjoy it too.
Cauliflower Cous Cous with Fresh Pesto Sauce
Inspired by A House in the Hills
1 head cauliflower
2 T olive oil
14 oz tofu, drained and cut into bite-sized strips
1/2 medium red onion, cut into strips
1/4 cup jarred sun dried tomatoes, with liquid
1 tsp crushed red pepper flakes
For the pesto sauce:
1 cup fresh basil leaves
2 cloves garlic
2 T pine nuts
1/4 cup olive oil
2 T lemon juice
Sea salt and pepper, to taste
1. Chop up cauliflower into bite size pieces. Place enough pieces to fill up 2/3 of the food processor and pulse until it resembles cous cous. Remove to a large bowl and repeat until all cauliflower is used up.
2. Heat olive oil and onions in a large skillet on medium-high heat until onions start to soften.
3. Add tofu and cook for 5 minutes, turning occasionally to make sure all sides are cooked.
4. Add the tomatoes and crushed red pepper flakes and cook an additional 5 minutes.
5. Turn heat off, and slowly stir in the cauliflower until well mixed. Divide mixture into 4 bowls.
6. To make the pesto: place remaining ingredients in food processor and pulse until smooth. Spoon over each cous cous bowl and serve.
Happy weekend! I’m off to get ready for a friend’s wedding this evening. The first in town in over two years – last year we really racked up the frequent flyer miles for weddings. As much as I love to travel, it is quite nice to have a wedding just a few miles away for once!