Curried cauliflower couscous salad

Delight in the exotic flavors of curry paired with roasted cauliflower and fluffy couscous in this inventive and flavorful salad.

Ingredients:

• 250 grams cauliflower, trimmed into chunks
• 30 grams raisins
• 25 grams roasted almonds
• 25 grams shallots, thinly sliced
• 1/2 teaspoon cilantro, chopped
• 25 grams red bell pepper, diced
• 250 milliliters vegetable stock
• 1/2 teaspoon curry powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon salt

Instructions:

1. Using a food processor, chop the cauliflower until it has a couscous-like texture.
2. In a pot with a lid, mix together broth, salt, curry powder, and turmeric powder. Heat until it starts to bubble.
3. Put the chopped cauliflower into the pot. Mix well.
4. Place the lid on the pot and let it cook for 5-7 minutes, or until the liquid is fully absorbed.
5. Gently separate the cauliflower grains with a spatula.
6. Gently mix in the raisins, almonds, shallots, bell peppers, and cilantro.

Summary:

• Calories: 334 kcal
• Fat: 14 g
• Protein: 12 g
• Carbs: 49 g
• Potassium: 1325 mg
• Magnesium: 134 mg