Photo by Andrea Bemis
In this recipe, cauliflower approximates a couscous texture, and the mint and feta lend bright spring flavors.
Ingredients
- 1 head cauliflower, chopped into florets (about 3 cups)
- 2 tablespoons walnuts, roughly chopped
- 2 tablespoons pumpkin seeds
- 1/4 cup mint, minced
- 1/4 cup parsley, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- 1-1/2 tablespoons olive oil
- 1-1/2 cups peas (blanched if frozen)
- 3/4 cup feta cheese, crumbled
- Radishes for topping, thinly sliced
- Salt and pepper, to taste
Directions
- Place the chopped cauliflower in the bowl of a food processor and pulse until it resembles the consistency of couscous.
- Heat a small, dry skillet over medium heat.
- Add the walnuts and pumpkin seeds, and toast until lightly browned on all sides, about 3 minutes.
- Shake the pan a few times while toasting.
- In a large bowl, toss the cauliflower with the toasted walnuts and pumpkin seeds, the mint, and the parsley.
- Sprinkle in the crushed red pepper flakes, and drizzle the lemon juice and olive oil into the mixture.
- Add the peas, feta cheese, and radishes.
- Toss until evenly distributed.
- Season to taste with salt and pepper, and serve.
