Israeli Shabbat Recipe: Cauliflower Couscous
Cauliflower couscous. Credit: Vered Guttman
Serves 4-6
- Israeli Shabbat recipe: Orange, polenta and marzipan cake
- Israeli Shabbat recipe: Beet, pomegranate and tomato salad
- Israeli Shabbat recipe: Meatballs in Swiss chard and chickpea stew
Ingredients:
1 cauliflower
2 tablespoons olive oil plus more for drizzling
Kosher salt
1 cup couscous
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Layer a baking sheet with parchment paper.
Chop cauliflower into even, 1/2 inch cubes and arrange on a baking sheet. Spray with oil spray, drizzle with olive oil and sprinkle with salt. Roast for 30 minutes until golden and tender, flipping cauliflower after 15 minutes. Set aside.
Mix couscous with 1 teaspoon kosher salt and 1 cup of room temperature water. Cover with a towel and let stand for 20 minutes. Mix again, taste and add more water as needed. Mix cauliflower in, drizzle with olive oil and serve.