Cauliflower ‘couscous’ With Basil Lemon Sauce

cauliflower picture

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 medium red onion, finely diced
1 medium head cauliflower, stalks and stems discarded, florets finely diced
kosher salt
freshly ground black pepper
1/4 cup Basil-Lemon Sauce (see below)
2 tablespoons fresh basil, cut into thin strips

Melt the butter with the olive oil over high heat in a wok or large skillet. Add the onion and sauté until softened, about 2 minutes. Add cauliflower, stir thoroughly, salt and pepper liberally, and cook until the cauliflower softens, about 10 minutes. Add 2 tablespoons of the sauce and cook until tender and fragrant, another 10 minutes. Adjust salt, if needed, and add the remaining 2 tablespoons sauce. Mix thoroughly, and transfer to a serving bowl. Top with fresh basil.

Basil-Lemon Sauce

10 large fresh basil leaves (about 1 cup loosely packed)
zest and juice of 2 lemons (preferably Meyer lemons)
1/2 cup fruity extra virgin olive oil
1 tablespoon maple syrup

Combine all ingredients in a blender. Puree and transfer to a jar with a tight-fitting lid. Keeps in the refrigerator about one week.

From “The Breakaway Cook,” by Eric Gower.

Like this Recipe? Share it!

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Winter Chloride Watchers Training Registration

Name(Required)
Training Date(Required)
Which training session would you like to attend?
This field is for validation purposes and should be left unchanged.