Cauliflower "Couscous" With Dried Fruit and Almonds

Ingredients for Cauliflower "Couscous" With Dried Fruit and Almonds

• 1/4 cup sliced almonds

• 1 medium head cauliflower (about 900g ), coarsely chopped

• 120ml low-sodium vegetable or chicken broth

• 2 tablespoons honey

• 2 tablespoons olive oil

• 3/4 teaspoons ground cumin

• 3/4 teaspoons ground turmeric

• 3/4 teaspoons paprika

• 1/2 teaspoons ground cinnamon

• 3/4 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 40g dried currants or raisins

• 40g sliced dried apricots

Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 8–10 minutes. Transfer to a small bowl. Wipe out skillet.

Meanwhile, working in batches if needed, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 950ml ).

Whisk broth and honey together in a small bowl.

Heat oil in same skillet over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with salt and pepper and cook, stirring, until cauliflower is softened, 3–5 minutes. Add broth mixture, currants, and apricots; stir to combine. Cover and continue to cook until just tender, 3–5 minutes more.

Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.