Cauliflower “Couscous” Celebratory Salad

From Arta:

This recipe is over on the other blog, but I thought I would lift it and put it in here.  I made it again today.  The cauliflower has the texture of coucous.  Pretty interesting.

From Mary:

Ready to eat the salad at Arta's!

This is my new favourite salad. I usually don't like raw cauliflower, but I just can't stop eating this.  

Here's to the summer of 2017!  May it be overflowing with celebrations of the heart, body, and soul. 

If I were at lake this summer, I would make this salad and share it with my extended family with gratitude in my heart for that precious piece of land that I love so much.

Cauliflower “Couscous” Celebratory Salad

• 1 head of cauliflower
• 3 cups leafy greens (spinach, romaine, kale, etc)
• 1 red pepper, finely diced
• Toasted almonds (or other nuts) – optional but super yummy and adds protein

1. Add about half of the cut cauliflower florets to the bowl of a food processor, and process for a few seconds until the cauliflower is finely processed, and resembles couscous; turn that out into a bowl, and repeat with the remaining cauliflower florets.
2. Toss cauliflower couscous, greens, pepper and best basil dressing (below).  Top with nuts if desired.

 **you could add any finely diced veggies you have in your fridge.  They key ingredients are the dressing and the cauliflower.

Best Basil Dressing

• 2 cups (about 1/4 pound) tightly packed fresh basil leaves, tightly packed
• 1 lemon – juice and zest
• 1 clove garlic
• ¾ cup oil (olive or canola)
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

1. Combine basil, lemon, and garlic in a food processor or blender. Puree mixture until smooth.
2.  With motor running, slowly add the salad oil to form an emulsion.   
3. Add sea salt and freshly ground black pepper. If not serving immediately, store in an airtight jar or container in the refrigerator.

Red Lentil Curry with Eggs

HEARTY RED LENTIL CURRY WITH EGGS

BY: GILEAN WATTS & THE CANADIAN LIVING TEST KITCHEN

Image by: Hearty Red Lentil Curry with Eggs IMAGE  Author: Canadian LivingPortion size

• Credits :Canadian Living Magazine: March 2016

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion finely chopped
• 1 large sweet potato (about 350 g) peeled and diced
• 4 cups bite-size cauliflower florets (about half head)
• 2 cloves garlic finely grated or pressed
• 1 tablespoon curry powder
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon each ground cumin and tumeric
• 3 cups sodium-reduced vegetable broth
• 1 cup dried red lentils rinsed
• 3/4 teaspoons salt
• 1/2 teaspoon pepper
• 4 eggs
• 2 tablespoons chopped fresh cilantro

METHOD

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, sweet potato and cauliflower, stirring often, until slightly softened, about 6 minutes. Add garlic, curry powder, ginger, coriander, cumin and turmeric; cook, stirring, until fragrant, about 1 minute.

Stir in broth and lentils; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lentils and vegetables are tender and almost no liquid remains, about 10 minutes. Stir in salt and pepper.

Divide among 4 lightly greased 1-1/2-cup (375 mL) ovenproof bowls. Using spoon, form well in centres; crack 1 egg into each. Bake on rimmed baking sheet in 425°F (220°C) oven until egg whites are set yet yolks are still slightly runny, 10 to 12 minutes. Let stand for 2 minutes. Sprinkle with cilantro.

Tip from The Test Kitchen: The eggs will continue to cook as they stand, so remove them from the oven just before they reach desired doneness to avoid overcooked yolks.