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The recipe comes from L.A.-based chef Ben Ford, and author of Taming the Feast. Ford rough-chops cauliflower and then pulses the vegetable in a food processor until it resembles the texture of couscous, a tiny pearled pasta. Mixed with spices, herbs, and jalapenos, the “couscous” tastes hearty, fresh, and spicy all at once. Plus, this version contains 30 fewer carbs per cup serving when compared to the same amount of pasta couscous.
Don’t have a food processor? Just keep chopping the shaved florets until they’re small enough to pass for the pasta. At the very least, you’ll sneak in an arms workout.
What you’ll need:
2 red bell peppers, quartered and seeded
2 jalapeño peppers, halved and seeded
2 Tbsp olive oil
Sea salt and black pepper, to taste
3 whole small cauliflower, trimmed and sliced into florets
2 tsp cumin seeds
2 tsp ground turmeric
1 large onion, diced
3 garlic cloves, chopped
1 Tbsp mint, thinly sliced
1 Tbsp basil, thinly sliced
1 Tbsp parsley, chopped
How to make it:
1. Preheat your oven to 230. In a medium bowl, toss the peppers with 1 Tbsp olive oil, salt, and pepper. Place the peppers on a baking sheet and roast in the oven, turning the peppers with tongs once or twice, until blackened on all sides, 8 to 10 minutes. Remove the peppers from the oven, and transfer them to an airtight container to steam for 10 minutes. Remove the skin from the peppers (wearing gloves while peeling jalapenos prevents pain) and dice.
2. In a food processor, pulse the cauliflower until uniform in texture, resembling couscous.
3. In a large skillet over medium heat, add the remaining olive oil, cumin, and turmeric. Cook until the seeds begin to pop, 3 to 5 minutes. Add the onion and garlic and sauté until softened, 3 to 5 minutes. Add the cauliflower and diced peppers, cover the skillet, and steam, stirring occasionally, until the cauliflower is tender, about 8 minutes. Adjust seasoning if needed. To serve, garnish with mint, basil, and parsley. Makes 4 to 6 servings.