1 pound cauliflower florets
2 tablespoons olive oil or butter
½ yellow onion, thinly sliced
2 cloves garlic, peeled and minced
2 cups broccoli florets
1⁄3 cup raisins
1 15-ounce can chickpeas, drained and rinsed
1 tablespoon curry powder
1⁄3 cup water
Juice of 1 lemon
Salt and black pepper to taste
In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Set aside.
Heat the oil or butter over medium-high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic and broccoli and sauté another 3 to 5 minutes. Add the raisins, chickpeas, curry powder and water and stir well. Add the cauliflower “couscous” and cook 3 to 5 minutes more. Remove from heat and stir in the lemon juice. Taste for salt and pepper and serve warm.
Tips: The cauliflower “couscous” is a fun way to add a fresh crunch to this warm winter salad. Sweet raisins and zesty curry powder make it a flavorful companion to braised chicken. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.