by Ralph Kratzer
As I had the pleasure to participate in the second “Moroccan Night” at the Food Lodge yesterday with again brilliant authentic Moroccan dishes, I thought it is time to share this extraordinary recipe with our readers:
Here 2 versions of cauliflower “couscous”, which I found among the countless recipes on the website Simply Recipes, are presented: One with rosemary, lemon zest, almonds, raisins, celery, and apple, the other with orange zest, dried sweetened cranberries, walnuts, green onion, and apple.
You could use any combination you want of sweet (raisins, apple, pear), tangy (lemon zest, orange zest), allium (garlic, green onion, shallots), and nutty (almonds, walnuts, pine nuts, pecans).
Categories: Chef's Choice