Summer has a natural, flowing vitality to it, an unfaltering sun-drenched splendor. And its gifts just keep on coming in the form of fresh produce. I hardly think a faux couscous made of cauliflower with yellow raisins and spices deserves its own post, delicious as it may be, even topped with an egg (my fave!), but consider this a rendition of “welcome to what we really eat”– a portrait of dinner for when I work too hard and play too hard or when, for a rare moment, I’m home alone. I was also so seduced by the evanescent color of these cauliflower heads that I had to showcase them in a post of their own. The great thing about this “couscous” is that it’s a great canvas for absorbing the flavors of whatever you put in it. I went for turmeric, sumac, yellow raisins, toasted nuts, herbs and the option of coconut milk. You really can do with it what you please. Like any good creation, it has a basic structure, but it also allows you to float out of that structure. This makes a great light dinner on its own or you could use it as a side.
I’m beginning to consider that life has a richness greater than one’s personal satisfaction. In summer, there’s something stronger in the air—a largeness of spirit, as well as abundant physical beauty and it’s contagious. It allows for moments of contentment in the eternal struggle between security and passion, and a clearing in the wilderness of a heart that beats to its own guiding rhythm. The bounty of summer forces us to ask ourselves, “What do we really hunger for?” Sometimes that’s hard to identify, but for me it’s especially frustrating when I yearn for something deeper and more elegant than the possibilities presented. This is a feeling that stirs creativity and forces you to look around and appreciate the gifts you have. The greatest wisdom is in realizing that we always have more to learn from others, and about ourselves. The questions alone are more important than the answers.
Why do I bring this up? It’s because the community that I’ve discovered through this little site is a constant source of inspiration for me and has allowed me to reach the deeper and more elegant order of things for which I’ve longed. I will read someone’s recipe and have it stuck in my head for a week, until I learn how to do it myself. I’ll obsess over a chicken dish or a single herb given to me by a friend or a flavor combination to the point where I dream about it. This kind of passion brings a joyful sort of suffering. A desperation to learn all there is to know. It’s an affirmation of vitality too and I want to express my gratitude to all who read, lurkers and commenters alike, and to all who write and contribute to this lovely online community, juggling family, jobs and so much more and yet still come to the table with passion and expression, the kind that lights my kitchen on fire. Whenever people thank me for cooking for them, I always thank them back for allowing me to cook for them because without the inspiration of interaction everything around me is a little duller, a little less bright. And so, a post full of as much color as the summer, even if I usually eat this one alone. 
Ingredients:
- about 3 (loose) cups of cauliflower florets
- 1 tablespoon coconut oil
- 1/4 cup toasted hazelnuts, (almonds or pine nuts will do too) chopped
- 1/2 teaspoon dried orange peel
- a handful cilantro leaves
- a handful of yellow raisins
- 1/2 jalapeno pepper, seeded and finely chopped
- 1 cup chickpeas, (optional: roast them in a bit of oil & salt)
- 1/2 cup coconut milk
- 1/4 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon sumac powder
- pinch of cinnamon
- salt
Directions:
Toast your hazelnuts and pine nuts and roast your chickpeas. Pulse cauliflower in a food processor until it’s “riced” (ie, the size of couscous). Careful not to overmix, you don’t want to puree the cauliflower. Heat oil in a large skillet over medium heat. Add the cauliflower “couscous” and a few good pinches of salt. Let it gently toast for a minute or so and stir. You should see a few of the bits turning golden brown. (Careful not to overcook you want the pieces tender and not mushy). Toss again and add the nuts and spices and chickpeas. Cook until the spices become fragrant (about 30 seconds more) and remove from heat.
Make a sauce by stirring together the coconut milk, turmeric, curry powder, a pinch of cinnamon and a pinch of salt. Toss cauliflower mix with half the sauce, (not too much so it stays fluffy), and top with fresh cilantro. Taste and adjust seasonings and serve it with the rest of the sauce on the side.
This is mouth-watering! And with the egg!!! Wow!
Gracias, JM, Estas de regreso?! Como te fue/ Estoy muy desctualizada con los blogs.
So pretty!!!
Thank you, Dimple!
What a beautiful looking dish, Amanda. I bet it is very striking on the table. Love the idea of adding an egg.
I am in total agreement with you on how important it is to keep on learning throughout your life and the cooking and blogging community is an ideal place to do that. It also gives one a chance to interact with folks you might never ever get to meet and, for me, they have all turned out to be warm, caring and interesting people.
I totally agree, Jovina. Thanks. I have planned my day today around recipes I saw that require some attention. It’s so cool to have that be the structure of your day.
That faux cous cous looks absolutely stunning and I love cauliflower 😉
Thanks, md. It is a really versatile vegetable. 😉
I love the idea of egg on top of this couscous. I’ve only made raw cauliflower tabouleh so far, I don’t know why I never thought of toasting it, and I bet it is delicious, especially with the coconut sauce and spices. It is almost too hot for food here, so I’ll wait for a cooler day to give something similar a try!
Hi Darya. Tabouleh is delicious. That sounds good right about now. It’s hot here too so I know what you mean. I thought of you yesterday as I bought a handful of dill. I don’t know what I had in mind with it, but I know where to get inspiration. I hope you’re doing well.
What a coincidence! Yesterday I made my dill biscuits for my birthday gathering at my favorite bar down the street. I served them sliced in half and topped with smoked salmon (smoked by my friend’s dad). It was fabulous; everybody loved them. [I also made the most amazing cake with ground pistachios, fresh apricots and raspberries, I will blog about it when I find the courage to make it again and take pictures].
Oh Darya! I know the feeling. Is hard to keep up with photographing. Sounds like a great bday celebration. I wish I were there! Mine is in 2 weeks ! So funny. I saw a great salmon curing recipe on milk and bun. That’s why I bought the dill!!!! Thank you. I may do just what you described for my own bday.. Today the plan is to make garum factory’s rillettes and a clafoutis, which I’ve never done before.
That cake sounds unreal, btw. Plz post!
Oh Jody and Ken’s rillettes sound amazing! Are you making a cherry clafoutis? There are clafoutis lovers and haters, I hope you turn out a lover! I love raspberry or rhubarb clafoutis, but the cherry one is really something special! I’ll try to blog the cake… it was so moist flavorful! We all really loved it.
Yes, cherries. I’m new at this. I think I’ll love it. In debating if the flavor from the pits is worth the eating hazard. Raspberry and rhubarb sound amazing too. As for the rillettes, in learning how to use the slow cooker my sister got me for my birthday last year.
This is such a beautiful post Amanda. Beautifully written and photographed. The colors are so vibrant in that gorgeous cauliflower. I absolutely love cooking for others, but every on a very rare occasion, when I have an evening alone, I really enjoying cooking something just for myself and this looks like one of those dishes I would sit and fully enjoy all alone!
Thanks so much. I almost didn’t post this, but I think there is so much value in showing easy creativity. There is something meditative about cooking either for yourself or others. It’s a different experience when you know is just you.
I’m glad you posted it. Here it is a few days later and I have thought about this post a few times. Quite evocative…
Thanks so much. You’ve inspired me to consider starting an illegal fire escape garden. 😉
Lol! I can see it now…it’d be gorgeous!
Amanda, a masterpiece of a post on every level. I am printing this post out and saving it to my collection of inspirational words. You put into words feelings and emotions that we have that are evidence of the higher and deeper meaning behind what we do here. Makes me feel good about the fact that I obsess over food and photograph nearly everything I eat, to my teenager’s dismay and mocking. The photographs are just beautiful, too. Finally, what a wonderful combination of ingredients AND to top it all of, it’s healthy. Triple Bravo, señora!!!!!
Gracias, Sue. That means a lot. Trust me, I have been made fun of by my family and friends who really don’t understand what it is im doing and why. It’s like asking a writer why she makes up stories. I’m really touched by your comment. There truly is so much more going on on these blogs than recipes and it’s a beautiful thing. Thanks again.
Well Amanda, if that doesn’t sum it up, I don’t know what does. Such a poetic stream of sentiments (all of which I share with you).
It is wonderful to share meals with family and friends but it is equally as nice to share a personally indulgent meal with yourself. This beautiful dish is as lovely as your words. If one must eat alone, one must eat beautiful food and reflect on life’s gifts.
What a well written comment! I totally agree. You are a woman of my own heart 🙂 I think there is a pull that brought us all here and somehow I was able to articulate it while sitting on my couch and eating this.
I love moments like that, when the words just spill onto page. I enjoy everything you write. So happy to be part of your community.
Aw Thanks so much. Im so happy you’re here. You are also a very good writer.
It looks so beautiful!!!
Thanks so much!
wow–amazing. if this is your “real life” food, then you have me beat. I actually went through the McD’s drive-through before my youngest’s t-ball game!
Still swooning over that egg up there. mmmmmmm… Appreciate your sentiments about blogging. It’s a good place here. Lovely read 😀
Thanks, Liz. I’m no stranger to mcds and takeout. Im all about their chicken snack wrap and pancakes. But this is when I’m being good. Thanks for writing. I’m glad to have you here.
Amanda, never seen cauliflower such vibrant color. It was visual treat, thanks:-)Looks delicious
Thanks so much. I hadn’t seen it like this either. It’s so beautiful.
Yes Amanda. Have seen colorful bell peppers but cauliflower is something nrw
Beautifully written. Beautifully photographed. But I’ve come to expect no less. So impressed that you managed to keep all the colors in the cauliflower despite cooking!
Thanks so much, Michelle. As you can see they faded a bit. I really appreciate your comment 🙂 hoping to head south soon!
Amanda, This is a gorgeous dish, which you call f’aux cous cous’. To be honest, I cannot imagine its taste, but with the ingredients you used and how it is prepared, I know it must be very good, especially that I love cauliflowers. Three colors of them too. Dropping an egg in the center made it more colorful and very delectable. Bravo!
Thank you, Fae. From the queen of spices and dishes from everywhere that means a lot.
Brilliant what you’ve done with the cauli-cous. I will be making this. Just effing brilliant!! Smiley face
Ha thank you. I like that term. .cauli-cous. I’m gonna steal that.
Fair trade. I’m stealing your idea!!! Smiley face
Hi Amanda, I cannot wait until I have a chance to make this. I love the egg and touch of flower on your plate. I agree with your sentiments on blogging, blogs, and bloggers as an inspirational community. I do have some of that joyful suffering you mention when I see something I really want to cook, but can’t do it right away. Like right now, I really want to making cauliflower couscous because I will shock and awe my husband with it. I have grown tremendously in the kitchen by reading blogs like yours and learning from your recipes. It is an added bonus that your sentiments and words are so lovely to read!
Thank you so much, Ngan. I feel the same way about your cooking and your blog. I’m still joyfully suffering over your challah and some of your sushi creations. One day. While nothing replaces actual couscous, this keeps it low carb. I must look after my girlish figure. I’m all about edible flowers these days too, which I learned about from other bloggers. Enjoy your week!
Amanda, wow, what great creation of ours. I agree with every word you are writing in this post, somehow it is kind of spiritual to me. When I read recipes or it eat out (rarely!) my mind simmers for days over all the ingredients and how to make with what I have in my pantry and refrigerator. And this is just such a joy. Than when I cook for friends, they thank me , but in fact I thank them, that’s quite a happiness, I’d say.
Thanks for your thoughtful response. The more I think about the more I realize you cannot take for granted the passions you have. Not everyone can be moved by creating or cooking, writing, photography, etc and even if they can, not everyone had the desire to do it. It really is a blessing of sorts to be able to find something to delight in, even if it causes stress. Enjoy your weekend!
Thank you Amanda, you speak out of my heart, that is so true, I become to realize this more and more.
WOw, simply delicious!!!
i really wanted to taste the puple one….
Thanks, Dedy. The colors really add to it, even though they all taste the same.
Lovely photos! I have to admit that my favorite is the one with the spoon. The composition and the colors are just gorgeous! The addition of the egg is a great idea.
Thank you so much! The spices are so bright. It’s true.
Absolutely stunning – almost too beautiful to eat…but I know it will have tasted amazing!
Thanks, Chica. It’s so easy to do thigh I don’t see colorful broccoli very often. 😉
I can only echo the others, Amanda. This post is beautifully written and your dish a work of art. It’s almost too pretty to eat — almost. I’d force myself.
Thank you so much. I always like when you comment. It really is hard to comment and keep up with all of the people who are doing such a great job. I’m glad that other people actually relate. Have a great weekend.
Aside from being away, I’ve been “losing” people for weeks at a time. It looks like things are starting to settle down, though. You’re kinda stuck with me now. 🙂
Aw. Well good. I find these things come in waves. I’ve been on both ends. We all do the best we can. I don’t feel like people should have blog guilt.
Beautiful dish–and great photos. Never thought of “couscous-ing” my cauliflower before. The chickpeas and egg make it sound really satisfying. Now I’ll have to try it. Thanks. Ken
Thanks, Ken. It’s one of those things you make when you don’t want to put in too much effort. Last night I made myself a feast.. ..branzino, salad, homemade lemonade and a clafoutis. I felt like a queen. 😉
God, even we don’t cook lime that on a week night.
The ‘what we really eat” posts are the best ones of all because we live real lives, eat real food, and none of us actually live on pretty little cupcakes (heaven forbid!). SO this is my absolute favourite kind of post. And besides that – those photographs – oh those photographs. Absolutely beautiful. As always.
Ha. Very good point. In fact I’ve never even made a pretty little cupcake. But it’s true, it is nice to see what you can make in the time it takes to order Chinese food. This is totally one of those.
Great picture ! It looks delicious 🙂
Thank you!
Oh the colors of that cauliflower- so wonderful. I love the violet garnish too!
Thanks so much, Mary Frances. I really love colorful food 😉