Dishing Up the Dirt

Cauliflower Couscous with Lentils & Turmeric-Tahini Dressing

Couscous! The food so nice they named it twice.

I realize that I may be taking my cauliflower couscous obsession a little far.  It’s still mind boggling to me that cauliflower can quickly be pulsed into “couscous” in about 30 seconds using a food processor. Pure magic.

Taylor and I were getting ready to sit down, clink our wine glasses together and eat a peaceful dinner while the sun slowly set over Tumbleweed Farm.  After a few bites I ruined the moment and decided that I wanted to share this recipe. I whipped out my camera (Taylor saw this coming and filled his wine glass a little fuller) and I snapped away. More wine for him equals another recipe for the blog. Win win!

The truth is, this meal isn’t something to scream over the mountain tops because it is the best meal on earth, however, it is really good (and worth interrupting a romantic dinner with your husband for.) We’ve been making slightly different versions a few times a week for quick lunches or dinners and I figured what the heck, not every recipe needs to be over the top delicious, VERY good and healthy works too! I especially love sharing recipes that we eat on a regular basis because I think you will enjoy them as staple meals in your household too.

With the change of weather and the longer days we’ve been enjoying lighter meals like this. I’ve also been really good about cooking up huge batches of lentils, chickpeas, and pre-chopping a ton of veggies so that we can quickly throw them into lunches or dinners in a flash. Ever since the farm season has started any chance I can save a little time in the kitchen is a good thing! These days my priority is our seedlings (not my stove!)

Each week more and more things get seeded and our greenhouses are quickly filling up. Thank god for our watch dog….

This version of cauliflower couscous is slightly different from my last version since I left the cauliflower completely raw, added cooked lentils and a delicious turmeric- tahini dressing. I’ve been hearing that turmeric has a lot of great health benefits and have been adding it to salad dressings recently. This particular dressing is extra delicious with the added spice of cinnamon and nutmeg. Read here for some of the benefits of turmeric.

This was our first dinner of the season eaten outside and it felt so good having the sun shining down on us while we enjoyed this simple meal.

Since I wasn’t originally going to post this recipe take the measurements with a grain of salt. Add whatever you’d fancy to the dish (chopped apple, fennel, kohlrabi, beets, white beans etc. would all be nice additions) you can save some time by cooking a big batch of lentils the day before and adding them to dishes like this all week long. Pour some wine and enjoy!

Cauliflower Couscous with Green Lentils and Turmeric -Tahini Dressing

Prep Time: 20 minutes    Cook Time: 0 minutes    Serves: 4

  • 1 large head of cauliflower, cut into florets (make sure the cauliflower is completely dry)
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1/4 of a red onion, diced
  • 1 cup cooked french green lentils (or lentils of your choice)
  • 1 small avocado, cut into small chunks
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 1 cup parsley, diced
For the Turmeric Tahini Dressing:
  • 2 TBS tahini
  • 1/4 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tsp turmeric
  • 1 TBS raw honey
  • 2 tsp dijon mustard
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • salt and pepper to taste

Preparation

  1. Prepare your dressing by combing all the ingredients and whisking until smooth. This works best with an immersion blender. Taste test and adjust seasonings if necessary. Set aside.
  2. Place your cauliflower florets into a food processor and pulse until it becomes the consistency of couscous. DON"T over process or you will end up with mush!
  3. In a large bowl toss together the cooked lentils, cauliflower "couscous," and chopped veggies. Drizzle with dressing and enjoy.

Notes

*Use this recipe as a guide. Adjust measurements and ingredients as necessary. *If you have extra dressing store in an air tight container in the fridge for up to 5 days. *If you need to cook your lentils at the same time as you prepare this dish it will take about 20 minutes to whip up.


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14 thoughts on “Cauliflower Couscous with Lentils & Turmeric-Tahini Dressing

  1. Gabi says:

    It looks and sounds really delicious! I’ve been searching for more plant based recipes so will definitely give a try to this one. Thank you for sharing, Andrea!

  2. I JUST made your other cauliflower couscous last night and it was so delicious and quick. to put together. Love the looks of this one with lentils and tahini as well.

  3. Julia says:

    LOOKIT those seedlings and that gorgeous green house!! I’m just so excited for growing season and all the meals that come along with growing season. You may not be shouting about this recipe from the mountain tops, but I can already tell I’d love it. I’m always down for cauliflower and tahini dressing, and the cinnamon and nutmeg sound maaaarvelous! Plus, thanks for the reminder about turmeric – I need to be using this more frequently, myself! Such a gorgeous meal, my dear!!

  4. This looks so delicious and summery. I can’t wait to try it!

  5. I love the sound of this spiced tahini dressing! I feel like you’re really broadening my tahini dressing horizons 🙂 Love the textural combination of the lentils, cauliflower couscous, and crunchy veggies. What a perfect meal for your first one outdoors this season!

  6. You could never take cauliflower couscous too far! 🙂 Love the turmeric-tahini dressing. This is one healthy dish!

  7. Its like you and I thought of the same thing – not difficult to imagine since cauliflower couscous/rice seems to be very popular these days. I almost made a tahini dressing too but later decided mine was fine on its own too.

    I love your greenhouse!

  8. I’d say every recipe I’ve tried of yours has been over-the-top delicious so it’s definitely okay to have something that’s just tasty and healthy. Especially when it’s one I can prep ahead of time and throw together on a busy night. Love it!

  9. Made this last night and it was deeelicious! The dressing is almost like a curry. Yum! Had it for both lunch and dinner today. Thanks for yet another amazing tahini dressing 🙂

    1. Andrea says:

      YAY!!! I’m so glad you liked it. The dressing is a highlight. I love the addition of the cinnamon and nutmeg which you are totally right make it taste a little bit like curry. Yum!!!

  10. fleur says:

    this looks delish! what if I wanted to try it as a warm dish? Do you recommend any cooking methods for the cauliflower and cabbage, etc? Thanks!

    1. Andrea says:

      If you wanted to serve this warm I would lightly sauté the veggies in a large skillet until just warmed through before serving. I hope this was helpful!

  11. Rana says:

    This is amazing! I made it today. I love the combination of flavors, especially in the dressing. So cool 🙂

    1. Andrea says:

      so happy you loved it!

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