Seared Cauliflower with Couscous and Almonds

Name: Seared Cauliflower with Couscous and Almonds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 small head cauliflower, or 1/2 a normal one; 237 milliliters couscous; 3 Tbsps olive oil; 118 milliliters chopped parsley; 4 servings Salt and pepper to taste; 1 large shallot or small red onion, minced; 2 teaspoons smoked paprika; 355 milliliters vegetable stock; 118 milliliters whole almonds

You can never have too many side dish recipes, so give Seared Cauliflower with Couscous and Almonds a try. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 20g of fat, and a total of 409 calories. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegan diet. A mixture of paprika, salt and pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Toast the almonds in a deep skillet over medium-high heat for a couple minutes, just until toasted and fragrant.

Ingredients you will need

Almonds

Toast

Equipment you will use

Frying Pan

Remove the almonds from the pan, set aside. In the meantime, chop half the cauliflower and break up the other half into bite-size florets.

Ingredients you will need

Cauliflower

Almonds

Equipment you will use

Frying Pan

Return the pan to the heat, add the olive oil and cook the shallot until soft and beginning to color, about 2 minutes. Turn the heat to high and add the cauliflower. Season with salt and pepper. Cook the cauliflower until it begins to soften and color, 5 to 10 minutes. Stir in the couscous and cook another 3-5 minutes, allowing the grains to be well coated and a bit toasted.

Ingredients you will need

Salt And Pepper

Cauliflower

Olive Oil

Couscous

Shallot

Grains

Equipment you will use

Frying Pan

Add the smoked paprika, followed by the vegetable stock. Bring to a boil. Once boiling, turn to low heat, cover and cook undisturbed for 5 minutes. Chop the almonds and add them to the pan along with the parsley and fluff with a fork.

Ingredients you will need

Vegetable Stock