This dish was inspired by the middle eastern plate from Agra Culture. If you live in the Twin Cities, you have to go try that place, they have multiple locations.
It was one of those meals I was sad to see end. I really wanted more of the “couscous”. Who knew, the vegetables would be my favorite part? The lemony flavor really pops the dish, it doesn’t even taste like cauliflower in the end. Confession time, I am not a fan of cauliflower on its own. I am a fan of things like Tabbouleh but they have been out of my repertoire since I went gluten free.
Now I have made cauliflower rice in the past, which is basically the same principal. Just with a different regional twist. To be honest, I like this more than I liked the cauliflower rice. This pairs fantastically with a zatar spiced chicken or tofu, gyro-style meats, or falafel. Really anything with a spicy or heavy flavor as this is so bright and full of herbs.
Not only is this a fantastic way to get more vegetables into your diet, but it is also naturally gluten free and low carb. It is like the dining buzz word trifecta!
1 head of cauliflower broken down
2-3 cloves of garlic minced
2 tbsp diced cilantro
1/3 cup diced flat-leaf parsley
¼ cup sliced scallions
Juice of 1 lemon
¼ cup olive oil
1 ½ tsp salt
¼ tsp cumin
Break down the cauliflower by removing the leaves and inner stalk. Place the florets in a food processor and pulse till it is a fine texture, like couscous or rice sized. I have a standard sized food processor and had to complete this in two batches. Place in a large bowl or serving container and set aside.
In a small mixing bowl, add the remaining ingredients and whisk till combined. Pour over the processed cauliflower and mix together. This is a dish that does well with sitting and marinating over night or even for a few days. The herbs and lemon will continue to blend together the longer this dish sits.
Serves 8. Store in the fridge for up to 4 days.
Love and copycats,