Cookbook index: Side Dishes
Prep time: 10 minutes
Cook time: 25 minutes
Ready in: 35 minutes
Crumbled cauliflower is the perfect starting point for any number of side dishes. If you can’t find it in the bagged produce aisle, you can chop a head of the veggie by hand – you’ll need about 3 cups for this recipe. Garnish with chopped fresh mint, if desired.
|½ cup (125 mL)
||sliced natural (skin-on) almonds
|2 tbsp (30 mL)
||white onion, diced
|Pinch (0.5 mL)
||each ground cardamom and cumin
|1 pkg (340 g)
||PC® Crumbled Cauliflower
|1/4 cup (60 mL)
||each dried apricots and dried cherries, chopped
|½ tsp (2 mL)
|¼ tsp (1 mL)
1. Heat large non-stick skillet over medium heat; cook almonds, stirring often, until light golden and fragrant, 6 to 8 minutes. Transfer to plate. Set aside.
2. Wipe skillet clean. Heat oil over medium heat; cook onion, stirring occasionally, until softened, 5 to 7 minutes. Sprinkle in cardamom and cumin; cook, stirring, until fragrant, about 1 minute.
3. Add cauliflower; cook, stirring often, until fork-tender, 8 to 10 minutes. Add almonds, apricots, cherries, salt and pepper; cook, stirring, until combined, 3 to 4 minutes.
Makes 6 servings.
Per serving: 160 calories, fat 9 g (1 g of which is saturated), sodium 210 mg, carbohydrate 19 g, fibre 3 g, sugars 13 g, protein 3 g