Over the past few months, I have seen cauliflower couscous pop up here and there on different food blogs I follow. I always kind of shook my head thinking “cauliflower can’t replace couscous, I mean, how can a veggie taste like a pasta!?” Then I made it last week. Like the saying goes, don’t knock it til you try it. It was SO GOOD. Totally hit the spot. I served it along side some lemony herb roasted chicken. Perfect spring dinner.
I recommend starting the chickpeas first as they take the most time. While they are cooking, prepare the cauliflower, make the dressing, and chop up all the veggies.
All the salad ingredients ready to go (minus the roasted red peppers, they were hiding when I took the photo).
Cauliflower starts out looking like this…
And ends up like this! Cauliflower resembles couscous more in texture than in flavor. However, adding a delicious dressing will make both regular couscous and the cauliflower version sing. I recommend you pick up a head of cauliflower and make this recipe ASAP.
Veggies ready to go.
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Monthly Archives: May 2014
Herb Pesto, Two Ways
Now that the weather is FINALLY starting to get it’s act together (I mean really… snow in April!? Not cool.) the farmers markets are starting to pop up around town. If you have a farmers market near you and you haven’t stopped by, I highly recommend it. Fresh local produce is amazing, not to mention you are supporting local farmers in the process.
Having fresh herbs on hand is a great way to brighten up a dish. However, sometimes it’s hard to find small bunches of herbs at the market or in the grocery store. I never need a WHOLE bunch of parsley for a dish, just a handful. These two pestos are a great way to use up leftover herbs so they don’t go to waste. When you mention pesto, basil automatically comes to mind. However, a pesto can be made with a variety of herbs. Since basil can be sad looking and expensive out of season, parsley and cilantro are perfect stand-ins.
These pestos can be used as a marinade for meat or tofu, a dressing for roasted veggies, grain salads, or regular salads. Mix some pesto in with greek yogurt for a delicious dip for pita or veggies. Spread some on toast and top with eggs in the morning. Mix with warm pasta. The opportunities are endless. Continue reading
Month Through My Lens: April 2014
A glimpse into my April adventures.
During a visit from my parents, we walked around the town of Bellefonte. Here are some photos from our excursion.
Brunch at home complete with mimosas, fruit, eggs, lox and bagels/toast.
Stayed the night in NYC to visit J’s parents. Street view in the Village on the way to meet my sister and her boyfriend for lunch.
Outside Blue Ribbon Sushi Continue reading
two coast kitchen 