Warm Cauliflower Couscous with Lemon and Chiles
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves 4 to 6 as a side dish
1 small head cauliflower
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon salt
1 garlic clove, minced
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
3 thin scallions, white and green parts thinly sliced
1 jalapeño pepper, stemmed and seeded, finely chopped
1 gypsy sweet pepper, thinly sliced
1/2 cup parsley leaves, chopped
1/2 cup cilantro leaves, chopped
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper
1. Remove the leaves and core of the cauliflower. Coarsely chop the florets and place in the bowl of a food processor. Pulse the florets until they are finely chopped, 10 to 12 times.
2. Heat the oil and malt the butter in a skillet over medium heat. Add the cauliflower and sauté until beginning to color, 2 to 3 minutes. Add the garlic, red chili flakes, paprika, and cumin. Continue to cook until the cauliflower is tender but not mushy, 3 to 4 minutes.
3. Remove from the heat and stir in the remaining ingredients. Taste for seasoning. Serve warm or at room temperature.
From tastefoodblog.com