Moroccan style cauliflower butternut “couscous”
Welcome to the new look ! What do you think? Let me tell you… this took MONTHS. Being a designer and trying to pick just one colour palette to work with – one that you love but won’t get sick of, that’s trendy but not going to date too quickly, that has a food vibe but not too obvious, that hasn’t been done a thousand times….. It went from orange and blue to teal and brown to pink and turquoise back to orange… Needless to say I like this scheme, hopefully you all like it too :)
Today I started with Day 1 of 100 Healthy Days. You can read about it here on the SleekGeek website – its not about being crazy disciplined for 100 days, it’s about doing at least ONE thing each day that is healthy :) So my friend and I signed up, and hopefully I can be crazy disciplined for 100 days, but if not its a nice way to track your progess. BUT, at the same time we have started the 30 day Reboot – which IS about being crazy disciplined and sticking to your guns for 30 days with NO CHEATING. It’s going 100% paleo with NO leniency, so no honey, no dark chocolate or mayonnaise (which are my biggest “cheats” when I am following the general paleo lifestyle) . Written down here they don’t look like much. 3 little words on a page. Not even very exciting to your average Joe on the street who is used to sugar in their coffee and a TV bar after dinner. For me though, these 3 indulgences are the reason I find it easy to be paleo 90% of the time. It is going to be a real challenge to make it through 30 days with zero cheating.
But – with recipes like this one, who needs honey, dark choc or mayo?? ;) This Moroccan style “couscous” dish is the perfect accompaniment to a piece of steak, some grilled chicken or even fish. I even liked it completely by itself. Oh just a note – all recipes from now on will show up as a recipe card at the bottom of the post and you will be able to save or print recipes from there :)
- 1 packet chopped butternut
- A large head of cauliflower
- 1 tbs tumeric
- 1 tbs whole fennel
- 1/2 tsp of ground cloves
- 1 tbs sweet basil
- 1 tbs paprika
- 2 red onions (peeled and chopped)
- 1/2 cup pumpkin seeds
- salt & pepper
- Preheat the oven to 220° celcius.
- Roast the butternut with the red onion for 45 minutes, or until soft and beginning to blacken around the edges.
- Toast the pumpkin seeds on a medium-low heat till you can smell them and they start to go golden & toasty.
- Wash and roughly chop the cauliflower, and pulse in a food processor or blender until finely chopped.
- Put the chopped cauliflower into a roasting dish, add salt & pepper to taste and roast for 45 minutes, or until the cauliflower is beginning to go golden brown.
- Add the roasted butternut, onion and pumpkin seeds as well as all the herbs and spices, toss together and serve hot.
- Pairs really well with rump steak or grilled chicken.