The other day I was perusing a news site that had posted an article about a few “healthy” recipes. While I like to read the article, the comments are always what seem to grab my attention. Without looking, I can tell you what you would probably find in those comments: a lot of bashing, hate, and generally a lot of “I’m right, you’re wrong and an idiot because you don’t believe the same thing I do.” It’s horrible really. In a different article, I read that each year more and more Americans are getting back into the kitchen and cooking at home. The article made me extremely happy, I actually cheered out loud. I think that it’s easy to look at all the information about “healthy” and what’s good/bad for you and feel overwhelmed. Yet the food you eat, it’s a personal choice- a personal journey. In the end, I don’t have an opinion on what you’re cooking but I will be glad that you are cooking. It feels like we are making slow strides to improve our food system and yet, we focus on such minute details as “vegetarian” or “paleo.” It’s time to stop bashing and start focusing on ourselves (and not everyone else).
I’m not sure any of this rambling has a point other than to say, “High Fives and Hugs to those of you cooking at home.”
This Thai cauliflower comes together fairly quickly and is packed full of flavor. I found this lovely fresh thai paste at my grocery store. The paste was chocked full of garlic, ginger, lemongrass, and cilantro- it was extremely refreshing. However, I think a thai red curry or the lemongrass paste I linked to in the recipe would be a perfect substitute. Like with most grain/pasta based meals- feel free to change out the couscous to something you might have on hand (or better suits your diet- I think millet would be the perfect gluten-free sub).
- ½ head cauliflower (roughly 2 cups florets)
- ¼ cup plain yogurt or coconut milk
- 2 tablespoons thai curry paste*
- 1 cup pearl couscous
- 3 tablespoons mince cilantro
- 3 tablespoons chopped peanuts
- pinch red pepper flakes, optional
- Limes, for juicing over finished dish
- Preheat oven to 425˚ F. Cut the half of cauliflower head into small, bite sized florets. Place in on large sheet pan. In a small bowl, whisk together the thai curry paste and yogurt (or coconut milk). Combine with cauliflower and toss until the cauliflower is well coated. Bake for 25-30 minutes until tender.
- While cauliflower cooks, combine the pearl couscous with 1¼ cup water. Bring to a boil,reduce to a simmer, cover, and let cook until the couscous is tender (like an al dente pasta) and all the water has been absorbed, 8-10 minutes. Remove from heat and fluff with a fork.
- In a bowl, combine the roasted cauliflower, cooked couscous, 2 tablespoons cilantro, 2 tablespoons peanuts, and red pepper flakes if using. Toss together and serve with the extra cilantro, peanuts, and a few squeezes of lime juice.