Let’s face it: the holidays are officially over, already a distant memory, but some reminders of the festivities are lingering. A few faded Christmas trees still stubbornly resist dismantling, some storefronts are illuminated by the last remaining Christmas lights, and we’re all feeling a bit foggy in the head and tight in the pants. My extended vacation on my Texas ranch didn’t help much with the pants, especially since I hosted some Italian friends whom I just couldn’t allow to leave Texas without tasting every hamburger in a 100-mile radius. So I ate. A lot. And I was very happy. But now it’s time to step back into a Milanese rhythm and fit back into my Milan pants, so it’s time for my annual health kick.
This is a light and flavorful dish is a great way to start off the year. Something amazing happens to raw cauliflower when you blend it in a food processor: it takes on the fluffy consistency of cous cous, and somehow doesn’t taste like raw cauliflower. You can then treat it like a grain, toss it with nuts and herbs, dress it with a vinaigrette and enjoy!
Cauliflower Couscous with fresh herbs
- 1 medium cauliflower
- 1 teaspoon freshly-grated orange zest
- 1 teaspoon freshly-grated lemon zest
- 1/4 cup diced parsley
- 1/4 cup diced mint
- 1/8 cup diced fennel fronds
- 1 tablespoon diced capers
- 1/3 cup sliced almonds, toasted
- 1/3 cup raisins
- extra-virgin olive oil, to taste
- lemon juice, to taste
- salt and pepper, to taste
Wash the cauliflower and cut into 4 pieces. Place in blender or food processor and blend until grainy, with the consistency of couscous. Transfer to a large bowl and add the rest of the ingredients, dressing with olive oil, lemon juice, salt and pepper to taste. Serve.