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Nutty Roasted Cauliflower with Couscous and Tofu
Curves --- sent in by Mary L.
Mary brought this delicious cauliflower dish to our summer potluck.
2 medium heads cauliflower, broken into florets
1 medium onion, peeled and sliced in wedges
30 ml2 T. olive oil
470 ml2 c. cooked garbanzo beans (or one 15-oz can, drained)
3 cloves garlic, minced
5 ml1 t. ground cumin
2 ml1/2 tsp. cumin seeds
2 ml1/2 tsp. black pepper
dash of salt
240 ml1 c. golden raisins
470 ml2 c. cooked couscous, preferably pearl type
24-oz brick of firm tofu, cut in small cubes
43 g1 & 1/2 oz. pistachio nuts (I used slivered almonds)
Heat oven to 400 F.
Put cauliflower and onion on baking sheet, toss with 1 T. oil. Roast 35-40 minutes or until tender, stirring occasionally.
Cook couscous.
Heat remaining 1 T. oil in large skillet, saute the garbanzo beans, garlic and spices. Add raisins, cook 3-5 minutes more.
In a large bowl, combine all ingredients and toss gently.
Serve hot or at room temperature.