- 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.
*the fresh thai paste I purchased was more of a lemongrass paste with a bit of cilantro thrown in. While you can use a thai curry paste, you can also make a lemongrass paste that would more resemble what I used (along with a bit of cilantro).