If desired, you can add pan-fried tofu cubes to this light, spicy main dish. Just cook the tofu in a bit of vegetable oil while the cauliflower simmers. Use the full amount of cayenne if you like a real kick to your food.
- 1 tsp. turmeric
- 1/8 to 1/4 tsp. cayenne pepper
- 1 medium onion, halved lengthwise and thinly sliced (1 cup)
- 1 head cauliflower, cut into bite-size pieces (5 to 6 cups)
- 1 cup vegetable broth
- 1 1/2 tsp. salt
- 10-oz. instant couscous
- 2 zucchini, quartered lengthwise and cut into 3/4-inch slices (2 1/2 cups)
- 1/4 cup chopped fresh cilantro
- Pinch ground cloves
- Pinch ground cardamom
- 1 Tbs. ground coriander
- 1 1/2 Tbs. vegetable oil
- 6 oz. cremini mushrooms, quartered
- 1/2 tsp. ground cumin
- 1 Tbs. minced fresh ginger
- In 4-quart Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes. Transfer to plate.
- Add remaining 1/2 tablespoon oil to pan and heat over medium heat. Add cumin; cook, stirring constantly, for 30 seconds. Add ginger, coriander, turmeric and cayenne and cook, stirring, for 30 seconds. Reduce heat to low. Stir in onion and cook, stirring often, until softened, about 4 minutes. Add cauliflower, broth and salt. Cover, increase heat to medium-low and simmer until cauliflower is barely tender, about 12 minutes.
- Meanwhile, prepare couscous according to package directions.
- Add zucchini and reserved mushrooms to cauliflower mixture. Cover and cook for 4 to 5 minutes. Stir in cilantro, cloves and cardamom. Serve over couscous.
- Serving Size: 4 Servings
- Calories: 339
- Carbohydrate Content: 60 g
- Fat Content: 7 g
- Fiber Content: 8 g
- Protein Content: 13 g
- Saturated Fat Content: 1 g
- Sodium Content: 833 mg