Cauliflower Cous Cous with Market Vegetables

When you can get the best ingredients, you are half way to a wonderful dish. It’s that simple. In the summer, there are no better places to source fresh ingredients than the farmers’ market. I try visiting farmers market wherever my travel takes me. Last weekend, I scored some great-tasting baby carrots, radishes, garlic scapes in another exceptional farmers’ market — in Saratoga Springs, NY. That’s become my  inspiration for the cauliflower cous cous with market vegetables dish from Chef Eric Ripert.

Stacks of vegetables at the Saratoga farmers’ market

I have made cauliflower rice before by pulsing cauliflower florets in the food processor until they turn into what’s look like rice. Actually, they resemble cous cous more than rice. I’ll start calling them cauliflower cous cous from now on. Cook briefly afterwards in a saute pan with small amount of water until the cauliflower cous cous soften to the desired texture you like. Then toss in some lemon juice, olive oil, mint and parsley. That’s it. They are ready for plating. For a fancier look, the cauliflower cous cous are shaped in tight rounds using a ring mold. It’s minimum work for maximum effect.

The recipe calls for blanching the market vegetables, whichever are the freshest and in season. I followed the instructions just to be reminded by my dear husband that the baby carrots tasted better uncooked. He sneaked out some raw ones from the kitchen while I was cooking. They looked too good! But I have to say, blanching takes the edge off the radishes. I like them better than eating them raw. Well, you can’t win them all!

For sure, with amazingly fresh vegetables, you don’t need to do much to bring them to their top form. The cauliflower cous cous with market vegetables is a prime example.

Cauliflower cous cous with carrots, radishes, grape tomatoes and arugula

Print Recipe

Cauliflower Cous Cous with Market Vegetables

Serves: 4-6

Ingredients

• 1 head cauliflower
• ¼ cup chopped mint
• 1 tablespoon chopped parsley
• 1 lemon, cut in half
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 4 tablespoons Champagne vinegar
• 6 tablespoons argon oil (I used olive oil)
• 4-6 tablespoons canola oil
• ½ cup baby arugula
• ½ cup pea tendrils
• fine sea salt
• freshly ground black pepper
• SEASONAL VEGETABLES CAN INCLUDE BUT NOT LIMITED TO:
• - Baby carrots, peeled, cut in half and blanched
• - Baby turnips, peeled, cut in half and blanched
• - Asparagus tips, blanched
• - Green beans, ends trimmed, cut in half and blanched
• - Baby bok choy, tough outer leaves removed and blanched
• - Cherry tomatoes, cut in half
• - Radishes, quartered
• SPECIAL EQUIPMENT:
• 4 4-inch ring molds

Instructions

1

Depending on the variety of vegetables to be blanched, bring several small pots of lightly salted water to a boil.

2

Separate each of the cauliflower florets and place the florets in a food processor and pulse until the cauliflower resembles cous cous. Transfer the cauliflower “cous cous” to a sauté pan, add enough water to cover the bottom of the pan and gently cook over low heat, stirring occasionally, until cooked through and most of the water has evaporated, about 5 minutes. Strain and place in a mixing bowl to cool.

3

Prepare the vegetables for blanching; cook each of the vegetables in a separate pot of boiling water, drain and shock in an ice water bath. Transfer to a towel-lined tray or plate and set aside.

4

Season the cooked cauliflower cous cous with lemon juice, olive oil, mint and parsley; set aside.

5

Combine Dijon mustard and Champagne vinegar in a mixing bowl and season to taste with salt and pepper. Drizzle in the argan oil and just enough canola oil to balance out the acidity while whisking constantly. Reserve.

6

Place one ring mold in the center of each of 4 plates and spoon the cous cous into the ring molds, pressingly gently to lightly pack in the mold. Place the vegetables, arugula and pea tendrils in a mixing bowl with just enough argan oil vinaigrette to coat and season to taste with salt and pepper. Toss the vegetables to evenly coat and arrange on top of the cous cous. Drizzle more of the vinaigrette around and serve immediately

Notes

Copyright 2016 - Ever Open Sauce. All Rights Reserved. Recipe adapted from http://www.aveceric.com/all-recipes/cauliflower-cous-cous-with-market-vegetables-and-argan-oil-vinaigrette