The Pioneer Woman Tasty Kitchen
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Curried Cauliflower with Israeli Couscous & Grains

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Prep:

Cook:

Level: Easy

System:

8

Description

My family can’t get enough of this dish!

Ingredients

  • 2 cups Low Sodium Chicken Broth
  • 4 Tablespoons Land O Lakes Butter With Olive Oil & Sea Salt, Divided
  • 1 teaspoon Kosher Salt, Divided
  • ¼ cups Red Quinoa
  • ¼ cups Millet
  • ¼ cups Split Baby Garbanzo Beans (also Called Chana Dal Beans)
  • ½ cups Israeli Couscous
  • 1 cup Diced Yellow Onion
  • 1 cup Diced Red Pepper
  • 2 cloves Large Garlic Cloves, Minced
  • 3 cups Small Cauliflower Florets
  • ¾ teaspoons Mild Or Sweet Curry Powder
  • ½ teaspoons Ground Cumin
  • Freshly Ground Black Pepper, To Taste
  • ¼ cups Chopped Fresh Cilantro

Preparation

In a large saucepan over high heat, bring chicken broth to a boil. Add 1 tablespoon of the butter and 1/2 teaspoon of the kosher salt. Then stir in quinoa, millet, and garbanzo beans. Reduce heat to low and cover with lid. Cook for 10 minutes. Then stir in couscous, cover with lid again, and cook for 15 minutes more. Remove pan from heat, leaving the lid on.

In a large nonstick skillet over medium heat, melt 1-1/2 tablespoons of the butter. Add onion, red pepper, and garlic, and stir to combine. Sauté for about 8 minutes, stirring every few minutes, until onion is soft and translucent. Slide the vegetable mixture into the pan with the couscous mixture, and cover pan again with lid. If you worked ahead and the couscous mixture is not done cooking at this point, slide vegetables onto an extra plate, and add to couscous when it’s done.

Return same skillet to the burner (no need to wash pan first) and turn the heat up just a bit, to medium-high. Add the remaining 1-1/2 tablespoons of butter. Once the butter is melted, add cauliflower and stir to coat it with the butter. Sprinkle evenly with curry, cumin, and black pepper, and then stir again. Sauté for about 6 minutes, stirring every couple minutes, until cauliflower is tender but still firm. Add cauliflower to couscous and vegetable mixture, along with the cilantro, and fold to combine. Serve warm.

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