Wednesday, May 16, 2018

Curry Cauliflower Couscous

While in California for work last month, one of our vendors ordered everyone lunch to the office from Mendocino Farms, with an assortment of sandwiches, a big salad and a side of the most delicious curry couscous with roasted cauliflower. After returning back to Florida, one of my co-workers found a copy-cat recipe of the dish we all couldn't stop raving about. I promptly made it for Greg and my parents and it was a huge hit! Easy to throw together, super flavorful and made a ton for leftovers!

1 (1-pound) box couscous (or orzo)
1 head cauliflower, florets broken into pieces
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons salt, more to taste
1 teaspoon cayenne pepper, more to taste
3 tablespoons light brown sugar, more to taste
3 tablespoons oil
2 small carrots, peeled, finely diced
1 cup mayo
1/2 bunch cilantro, chopped
1/2 lime, juiced

Preheat oven to 450 degrees. Cook couscous according to package instructions. Rinse in cold water, drain well, and set aside in a large bowl.
In a separate bowl, toss the cauliflower and carrots with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined baking sheet and roast in the oven for about 10 minutes, until edges are browned but still crunchy.
Add cauliflower and carrots to the couscous and fold in the mayo, cilantro and lime juice. Taste, and adjust spices and seasoning if needed. Refrigerate, covered, until ready to serve. Enjoy!