Monday, 19 November 2012

Just Another Meatless Monday....Whoa Ooo Whoa...

A friend at my synagogue stopped me a couple of weeks ago and told me that she loved the Meatless Monday posts, but wanted to understand my obsession with cauliflower. She really liked most of my recipe ideas, but she herself absolutely loathed cauliflower and broccoli. I laughed and apologized, but told her that it probably wouldn't end any time soon. The fact is that both vegetables are staples in our house, favourites of both The Husband and myself. They are cruciferous foods that add greatly to the vitamin and antioxidant intake of our vegetarian diet. As well, cauliflower is extraordinarily filling and hearty, and consumption tends to inhibit our dangerous evening snacking habits. Also....and this is important.....we both absolutely HATE eggplant which tends to be a go-to ingredient in far too many veggie entree recipes. (Please don't fill my inbox with "can't miss", "you haven't tried eggplant until you've tried this eggplant", or "even my kids eat eggplant this way" recipes. It is a non-starter!) Cauliflower seems to act as a main course  vegetable for us in a way that eggplant never will.

So, friends here comes another cauliflower recipe for Meatless Monday. Apologies to my friend at synagogue, but I will try to do better for you next week.

Sauteed Cauliflower with Israeli Couscous

Israeli couscous, also known as p'titim, is an Israeli developed toasted pasted shaped like little balls. It is made of hard wheat flour and toasted in the oven. It can also be found in whole-wheat and spelt varieties. It can be purchased at bulk, health food, or gourmet shops if not at the local supermarket. 

1 ½ cups Israeli pearl couscous
1 tblsp olive oil
4 cups cauliflower, florets
1 small shallot, peeled and sliced
sea salt and fresh ground pepper
pinch cinnamon, to taste
¼ cup dried tart cherries, cranberries, or raisins
1 tblsp red wine vinegar (I actually use a pomegranate vinegar because I love the flavour. Use your favourite.)
¼ cup parsely, chopped

1. Cook the couscous according to package directions until just tender. Drain if needed. Set aside.

2. In a large skillet, heat the olive oil. Add the cauliflower and shallots and sauté about 5 minutes or until the florets are slightly browned. Season with salt and pepper and cinnamon. Add the cherries and sauté about 2 minutes. Stir in the cooked couscous and red wine vinegar. Taste and adjust seasoning if needed. Sprinkle with chopped parsley or chives and serve hot.



  1. The only reason you guys don't like eggplant is because you never tasted it the way my mum used to make it. (See, I posted my comment here instead of filling up your inbox.)

  2. I came to your post through BlogHer and I have to say I'd be willing to give cauliflower a try with this recipie. I was in a local store the other day and saw purple cauliflower, a yellow one called cheddar cauliflower (if it tastes like cheese I'd be all over it;) and some other wierd thing I can't remember the name of that looked like a bunch of miniature green pine cones stuck together. A friend of mine who's husband is a diabetic and is cutting out potatoes said that mashed cauliflower is just as good as mashed potatoes, but I'm not sure about that. Do you think the different colors taste different? I must say, it was a lovely shade of purple....better than an eggplant any day;)

    1. From my experience there are slight flavour distinctions between the three heads that you described. The purple one has a bit more bite, while the cheddar one a bit more mild. It is hard for me to discern. I love them all. Thank you for visiting. Hope you enjoy the recipe.