Cauliflower ‘couscous’ With Basil Lemon Sauce

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.

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