Cauliflower Couscous with Roasted Carrots and Chanterelles
Main Dishes • Estonian
Description
Recipe adapted from a cookbook by Emily Johnson.
Ingredients
- Cauliflower 0 lbs
- Carrot 10 oz
- Pickled Chanterelles 10 oz
- Green Peas 5 oz
- Flaxseeds 5 fl oz
- Spicy salami 0 oz
- Apple Cider Vinegar 5 fl oz
- Water 0 fl oz
- Salt to taste
- Avocado 4 pieces
- Habanero Pepper 1 piece
- Mild Chili Spice 1 piece
- Vegetable Oil 10 fl oz
- Scallions 5 oz
- Parsley 0 oz
- Spinach 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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