- 3 cups of cauliflower florets, dried completely
- 1 tbsp coconut oil
- 1/4 cup toasted hazelnuts, chopped
- 2 tbsp of pine nuts, toasted
- 1 tsp grated orange peel
- 1/2 tsp dried cilantro leaves
- 1/2 tsp red chili flakes
- 2 tbsp of currants
- 1 cup of roasted chickpeas
- Fresh cilantro
- 1/2 cup of full fat coconut milk
- 1/4 tsp of turmeric
- 1 tsp curry powder
- pinch of cinnamon
- Ahead of time: toast your hazelnuts and pine nuts and roast your chickpeas.
- Make your sauce by stirring together the coconut milk, turmeric, curry powder, a pinch of cinnamon and a pinch of salt.
- Pulse the cauliflower florets in a food processor until it’s ‘riced’, i.e. the size of couscous. Careful not to overmix, you don’t want to puree the cauliflower at all.
- Heat coconut 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 the heat.
- 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.