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Seared Cauliflower with Couscous and Almonds Recipe

This recipe creates a vibrant dish featuring perfectly seared cauliflower, offering a delightful nutty depth. It's served alongside fluffy couscous infused with savory shallots and smoky paprika, then garnished with crunchy toasted almonds and fresh parsley. A wholesome and aromatic vegetarian main or side, balancing diverse textures and warm spices for a satisfying meal.
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Servings: 4 people
Course: lunch/dinner
Cuisine: Indian
Calories: 1551.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup whole almonds
  • 3 tablespoons olive oil
  • 1 large shallot or small red onion minced
  • 1 small head cauliflower or 1/2 a normal one
  • 1 cup couscous
  • 2 teaspoons smoked paprika
  • 1 1/2 cups vegetable stock
  • 1/2 cup chopped parsley
  • Salt and pepper to taste

Equipment

  • 1 Large Skillet or Cast Iron Pan For searing cauliflower and toasting almonds.
  • 1 Medium Saucepan with Lid For preparing the couscous.
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Measuring Cups and Spoons

Method
 

  1. In a dry large skillet, toast whole almonds over medium heat, stirring frequently, until fragrant and lightly browned. Remove almonds and set aside.
  2. Cut the cauliflower into bite-sized florets. Mince the shallot or small red onion.
  3. Heat 2 tablespoons of olive oil in the same large skillet over medium-high heat. Add cauliflower florets in a single layer and sear, turning occasionally, until golden brown and tender-crisp. Remove from pan and set aside.
  4. Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the minced shallot (or onion) until softened, about 2-3 minutes.
  5. Stir in the smoked paprika and cook for 30 seconds until fragrant, being careful not to burn it.
  6. Pour in the vegetable stock and bring to a boil. Season with salt and pepper to taste.
  7. Remove the skillet from heat, stir in the couscous, cover tightly with a lid, and let stand for 5-7 minutes until all the liquid is absorbed.
  8. Uncover and fluff the couscous with a fork.
  9. Gently fold in the seared cauliflower, toasted almonds, and chopped parsley into the couscous.
  10. Taste and adjust salt and pepper as needed before serving warm.

Notes

Achieving a deep, golden sear on the cauliflower florets is key for developing rich flavor; ensure the pan is hot enough and don't overcrowd it. Toast the almonds gently to enhance their nuttiness, but watch them closely as they can burn quickly. For the couscous, use hot vegetable stock for a quicker, more even hydration, and allow it to steam properly off the heat before fluffing. A squeeze of fresh lemon juice at the end can brighten the entire dish, complementing the smoky paprika and rich cauliflower. Consider adding a touch of dried fruit like currants or golden raisins for a sweet counterpoint and added texture.