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.
| Measure | Ingredient |
| ½ cup (125 mL) | sliced natural (skin-on) almonds |
| 2 tbsp (30 mL) | olive oil |
| 1 | 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) | salt |
| ¼ tsp (1 mL) | black pepper |
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
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