Roasted Cauliflower with Curry & Paprika; Israeli Couscous with Currants, Golden Raisans & Pinenuts
Roasted cauliflower with spices is so easy to make and so affordable. You get a great bang for your buck with this flavorful dish. First you cut off the florets, toss it with olive oil, cumin, coriander, curry, paprika, and a teeny bit of black pepper. The roasted it with wedges of onion and little knobs of butter. I like it when the floret edges get really and carmelized and charred. The above picture does not show such carmelized edges - waahh. Broiling for a few minutes could have worked that out though.
To go with the roasted cauliflower I made Israeli couscous. I sauteed some shallots and then added water to this. Brought it up to a boil, added the couscous, and cooked it covered until the water had been absorbed. Alternatively, you can cook the couscous in more water then drain it. To the cooked couscous I added dried currants, raisans, parsley, black pepper, and a drizzle of olive oil. The sweetness from the currants and raisans in the couscous paired up well with the spiced cauliflower. I really enjoyed the texture of the Israeli couscous, so much more than Moroccan couscous which is the only couscous I knew until I made this one.
Marilyn's dessert: Papaya Lime Soup Shooter
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