Ingredients
Basic Couscous:
- Cauliflower - 1 head , food processed
- Ghee - 1.5 Tbsp
Indian-Spiced Roasted Vegetables:
- Cauliflower - 1 head , chopped
- Sweet potatoes - 1 lb , cubed
- Garam masala - 1/2 Tbsp ((Indian spice blend))
- Coriander - 1/2 Tbsp
- Raw honey - 1 Tbsp
- Coconut oil - 3 Tbsp
- Mushrooms, brown - 1/2 lb , quartered
Prep
- Cauliflower - Chop 1 head into small bite-sized pieces (stalks and florets). If you didn't already make cauliflower couscous from last night, chop second head into florets and food process until it's the size of rice bits
- Sweet potatoes - Peel and chop into 1/2" (1.25 cm) cubes
- Mushrooms - Quarter
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Make
- Preheat oven to 500F (260C) degrees
- Divide and spread vegetables out onto two sheet pans. Cover tightly with foil and roast for 10 minutes
- Mix spices, honey, and coconut oil in a small bowl
- After vegetables have roasted for 10 minutes, take off foil and add and peas. Toss everything with spice mixture. Sprinkle generously with salt and pepper, and roast in the oven uncovered for an additional 10 to 15 minutes, shaking midway through
- If you made last night's meal, reheat leftover cauliflower couscous and chop cilantro and toss with all your roasted goodness. Season to taste with salt and pepper. If not, heat a saute pan or skillet over medium-high heat. Add in ghee and then cauliflower "couscous." Add a generous dash of salt and saute until cooked through but still crunchy, ~5 minutes
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