Cauliflower "Couscous" with Basil-Lemon Sauce
- 10 large (about 1 cup loosely packed) fresh basil leaves
- Zest and juice of 2 lemons, preferably Meyer
- 1/2 cup fruity extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion, finely diced
- 1 medium head cauliflower, stalks and stems discarded, florets finely diced
- Kosher salt
- Freshly ground black pepper
- 1/4 cup Basil-Lemon Sauce
- 2 tablespoons fresh basil chiffonade
- This recipe is vegetarian
- Produce
- 1 cup loosely packed) fresh basil, large loosely packed fresh leaves (10)
- Basil chiffonade, fresh (2 tablespoons)
- Cauliflower (1 medium head)
- Lemons, Zest and juice of (2)
- Red onion, medium (1)
- Condiments
- Basil-lemon sauce (1/4 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Maple syrup (1 tablespoon)
- Olive oil, fruity extra-virgin (1/2 cup)
- Olive oil, extra-virgin (1 tablespoon)
- Dairy
- Butter, unsalted (1 tablespoon)
Preparation
Read recipe preparation on leitesculinaria.com
Social Stats
50.9Rating
1-100
1-100
7Tweets
44Facebook
Shares
Shares
13StumbleUpon
Views
Views
184PinterestPins
Recipe Stats
Published March 16, 2010 (2 years ago).
11 people saved this recipe.
