Monday, June 23, 2014

Cauliflower Couscous with Roasted Asparagus

Cauliflower Couscous with Roasted Asparagus
1 cup of mixed small tomatoes, sliced
5 baby bella mushroom, sliced
4 cups kale
1/3 large cauliflower
10 asparagus spears
2 cloves garlic, minced
1/4 cup vegetable stock
2 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 400 degrees. Remove woody ends from asparagus and line them up on a baking sheet. Put about a tablespoon of olive oil over the asparagus (easier if you're using a bottle with a pouring spout). Sprinkle with sea salt and put in oven for 15-20 minutes (for large spears; cut the time by 5 minutes for small spears).

To make couscous, pulse cauliflower in a food processor until ground fine. Heat olive oil in a large skillet on medium heat. Add garlic and saute for 1 minute. Add mushrooms and tomatoes to the skillet and saute for another 2-3 minutes. Add kale and cover to allow the kale to wilt for about 2 -3 minutes. Toss in cauliflower and mix all ingredients together. Allow to cook for 1 minute. Add vegetable stock. Stir and let cook for about 5-7 minutes stirring once or twice. Vegetable broth should be absorbed.

Serve hot with asparagus either on top or on the side. Serves 4 as a side dish, 2 as an entree.

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