1 head of cauliflower, core removed 1 tbsp curry powder 1 tsp ground cumin 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper 2 tbsp olive oil
Preheat the oven to 440°F.
Break cauliflower into florets, slicing the larger florets in half. Toss the cauliflower with the olive oil, curry powder and cumin. Place the florets on a greased baking sheet and roast until golden brown, about 30 minutes.
Pulse the roasted cauliflower in a food processor until the cauliflower is fluffy and the size of couscous. Return the “couscous” to the baking sheet and heat in the oven, about 10 minutes more. Sprinkle with salt and pepper and serve.
Chef’s note: Curry and cauliflower is a classic combination in Indian cuisine, and this recipe presents it in a new way. This mock couscous can be used as a bed for simple roasted vegetables and grilled chicken.
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