Cauliflower Cous Cous Bowl with Roasted Sweet Potato and Brussels Sprouts
I’ve spent the better part of the last few months living off this dish. Not only did Winter have me house bound but the writing of our second book kept me at my desk (or the kitchen table). Just to get a visual break from the computer screen I started making myself elaborate lunches. It felt so decadent having a quiet house, the kitchen to myself and a big lovely meal all for me and only me to eat. One afternoon I decided to try a cauliflower cous cous since I kept seeing them in our instagram feed. And then that was it for the elaborate lunches. I just kept making this bowl because I became completely addicted its grain-free goodness. I mean there’s so much to love about it. It takes nothing to make. (A good cup of coffee is more difficult.) It yields so much cous cous. I can eat a big, honking bowl of it and not feel guilty. Plus, it goes with everything I mix into it. Then, one afternoon, when my daughter was in desperate need of an after school snack, she scarfed down my leftovers and she loved them. I mean really loved them. So now the dish was a slam dunk.
So, obviously, after going steady with the dish, I introduced it to the rest of the family for dinner. I kept my luncheon version with a runny fried egg because why not. And I love having the roasted Brussels for their healthy dose of vitamin C and immune boosting sweet potato, especially in the dead of winter when I’ll do anything so no one in my house gets the flu. I’ll also do anything for an easy dinner.
Are you starting to understand why I adore this bowl so much? If I haven’t convinced you, then make the cous cous using my winter vegetable must haves. Or try your own version mixing your family’s veggies of choice into it. Either way, I have a feeling you’ll get hooked. The egg won’t hurt either.
- 1 sweet potato, cut into 1/2 inch pieces
- 2 cups Brussels sprouts, quartered
- 1 tbsp olive oil plus two teaspoons
- 1 head cauliflower
- 1 tbsp salt, plus 2 teaspoons
- 1/2 teaspoon cumin
- 1/4 cup crumbled feta
- 1 pat of butter
- 4 eggs
Preheat oven to 400.
In a bowl, toss the sweet potato and Brussels sprout pieces with 2 teaspoons olive oil and 1/2 teaspoon salt. On a rimmed baking sheet, in a single layer, spread out your vegetables and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 20 to 25 minutes.
Cut your cauliflower head in quarters and then carve out the inner core from each quarter. Cut the quarters into smaller florets. Then transfer the cauliflower into a food processor. Depending on the amount of florets, it may be necessary to process the cauliflower in batches. Pulse until the vegetable is broken down into cous cous-sized granules. Give it a stir to make sure you don't have any large pieces left. Turn out cous cous into a bowl.
Heat a large skillet over medium heat then add 1 tablespoon oil. Add the cauliflower cous cous to the pan and sprinkle with remaining salt. Add the cumin and stir. Cook until the cous cous is tender, about 4 to 5 minutes. Take off heat and set aside. Gather 2 cups of cous cous. The amount of cous cous leftovers you have will depend on the size of your cauliflower head.
In another large frying pan over medium heat, add a pat of butter and add four eggs. Cook for a few minutes and then cover the pan, for about 1 to 2 minutes, to help the whites set. Remove eggs from pan once the whites are set and the yolks are cooked to your preference.
You can either stir together the cous cous and the sweet potato mix as well as the feta or divide each amongst four bowls and then sprinkle with feta. Top each bowl with an lovely fried egg and serve.
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