Cauliflower Couscous with Roasted Carrots and Chanterelles
Main Dishes | Estonian cuisine
⏳ Time
30 minutes
🥕 Ingredients
18
🍽️ Servings
5
Description
Recipe adapted from a cookbook by Emily Johnson.
Ingredients
- Cauliflower - 2 lbs
- Carrot - 10.6 oz
- Pickled Chanterelles - 10.6 oz
- Green Peas - 3.5 oz
- Flaxseeds - 3 fl oz
- Spicy salami - 0.4 oz
- Apple Cider Vinegar - 3 fl oz
- Water - 1 fl oz
- Salt - to taste
- Avocado - 4 pieces
- Habanero Pepper - 1 piece
- Mild Chili Spice - 1 piece
- Vegetable Oil - 10 fl oz
- Scallions - 3.5 oz
- Parsley - 1.4 oz
- Spinach - 3.5 oz
- Meyer Lemon Juice - to taste
- Sugar - to taste
Step by Step guide
Step 1
Peel the carrots and cut them lengthwise, season with salt and pepper, and roast in the oven until golden brown.
Step 2
Clean the cauliflower, chop finely or process in a food processor until it resembles couscous.
Step 3
Whisk together the cold-pressed oil, spicy mustard, apple cider vinegar, water, and season with salt and sugar. Add the dressing to the processed cauliflower and place the pot over high heat for 5 minutes.
Step 4
Sauté the chanterelles in a pan until the liquid has completely evaporated. Then add the onions and sauté until golden, seasoning with salt and pepper.
Step 5
For the guacamole sauce, blend the avocado, jalapeño, chili, vegetable oil, apple cider vinegar, green onions, parsley, and spinach until smooth, seasoning with salt and lemon juice.
Step 6
Mix the green peas with the guacamole sauce.
Step 7
Serve the cauliflower, carrots, and chanterelles hot.
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