Recipe wizardry (as I like to call it) is an art. You want food to actually taste good, look good but be easy enough that the amateur home cook can think to his or herself, “Oh hell yea, I can make that and it sounds delicious.” I’ve always had that intention when it comes to my recipes, my cookbook (and long long long project of cookbook number 2- it’s a tough one guys and gals, it’s really freakin’ tough) and the classes I teach. I want everyone to feel like nourishing, healthy food is not just some luxury. It should come naturally almost like a symphony of ingredients perfectly coexisting in a foodgasmic harmony.
Can’t a girl dream?
Over the last month or so I’ve hosted a few cooking workshops (GiMix it Up) and really gave people the opportunity to get into a real NYC kitchen. I do not create my food in a commercial kitchen, I have minimal counter space and I make due with the space I have. I LOVE my apartment and my kitchen. It was one of the first things that stood out to me. I at least have cabinets and I get to create yummy things as a result. I think having people in my kitchen to see what I work with gives them a little relief. Like, hello, I’m a real person, this is real life and I’m not going to magically pull out an already made version of a dish we are putting together. That’s not how it works.
One of the awesome menus I put together, legit, took no time at all. People were amazed at how easy this meal came together, how delicious and how the flavors developed with minimal ingredients. I’m all about that life.
This menu included: easy braised greens, roasted veggies AND the piece de resistance: cauliflower “couscous” with tart cherries, pepitas and a tangy, light honey lemon sauce.
Legit so easy, my peeps spent most of their time eating and chit chatting 😉 I love it!
This menu comes together ever so quickly it’s shocking. You can get an easy green recipe here and roasted veg recipe here.
Now grab your cauliflower and make some couscous!
Cauliflower Couscous {a party in your mouth}
WHAT YOU NEED:
- 1/4 cup sliced almonds/pepitas
- 1 medium head cauliflower (about 2 pounds), coarsely chopped or pulsed until
- 2 tablespoons honey
- 2 tablespoons lemon juice
- Splash of two of coconut vinegar
- 1 shallot, diced
- 4 cloves of garlic, minced
- 3/4 teaspoon sea salt
- 1/4 cup dried tart cherries
- Parsley + lemon zest for garnish
HOW YOU MAKE IT:
- Pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 4 cups).
- Whisk honey, lemon, coconut vinegar together in a small bowl.
- Heat oil in a skillet over medium-high. Add shallot and garlic, sauté until fragrant. Add in your cauliflower. Stir until evenly coated.
- Pour your honey lemon sauce over your cauliflower and cook for about 5-10 minutes.
- Add in cherries and pepitas, allow to warm for about 2 minutes.
- Season generously with salt, garnish with fresh parsley and lemon zest. Serve with joy!
Do you have some favorite cauliflower recipes?
Peace, love and NO beef 😉
Guramrit
PS! If you’re diggin’ these cooking pics, check out guramritkhalsa.com for more events!
No Beef Here 