- 1 large head cauliflower
- 2 tablespoons extra virgin olive oil
- 1 medium tart apple
- 1 shallot
- 1 teaspoon fresh ginger
- 1 clove garlic
- 1 Serrano chili
- 1 teaspoon turmeric powder
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1/2 cup dried organic blueberries
- 1/4 cup fresh cilantro
- Cut cauliflower into quarters and trim florets from the core. Using your hands, break apart florets. If core is tender, coarsely chop it and add it to florets.
- Transfer the cauliflower pieces to bowl of a food processor, filling it no more than ¾ full. (If necessary, process in two batches.) Process in 1-second pulses until the cauliflower pieces break down into rice-sized granules. Take care not to overprocess or your cauliflower will turn into a paste. Transfer to a large bowl. If some of the florets remain intact, just pull them out and re-process with the next batch of florets. (If you don’t have a food processor, crumble the florets on the large holes of a box grater.)
- Heat a large skillet over medium heat. Add extra virgin olive oil and warm gently. When the oil starts to shimmer, add the apple, shallot, ginger, garlic, Serrano chili and turmeric. Cook for 1 minute, stirring constantly. Add the cauliflower couscous and cook, stirring frequently, until it starts to soften, about 5 minutes. Add a small splash of water, stir, and cover with a lid. Steam for 1 to 2 minutes.
- To finish, place the cauliflower couscous in a serving dish. Add the dried blueberries and toss with 2 forks. Taste, adjust for salt and pepper, and garnish with chopped cilantro. Serve warm or at room temperature.