Recipe

Broccoflower Couscous Recipe

	Jena / All my dishes 2 years, 9 months ago This is a salad from the "Raw" cookbook by Charlie Trotter. They call it a couscous because the broccoflower is broken into tiny pieces to mimic couscous, but there is no couscous in the recipe, just raw vegetables. Prep:20m Servings:2	Jena
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Ingredients

1 head of broccoflower, broken into florets the size of tiny peas

1 c champagne grapes, stems removed

1/3 c finely diced confetti carrot

1 tbls chopped fresh tarragon

2 tbls chopped fresh cilantro

1 tsp fresh lavender, soaked 15 minutes in filtered water, drained, patted dry, and lightly crushed, - optional

1 1/2 tsp freshly ground coriander seeds - optional

1/8 - 1/4 c extra virgin olive oil

2 tbls champagne vinegar or white wine vineagar

2 tbls freshly squeezed orange juice or lime juice

Celtic sea salt and freshly ground pepper

2 tbls freshly ground cinnamon

2 tbls freshly ground green cardamom

2 tbls freshly ground coriander

2 tbls freshly ground cumin

1 clove garlic

1/2 tsp freshly ground turmeric

1/8 tsp freshly ground cayenne pepper

6 grains smoked salt

1/4 tsp Celtic sea salt

1 c olive oil

4 tsp Villa Manodori balsamic vinegar

1 tbls fresh chervil leaves

2 tsp fresh tiny tarragon leaves

2 tsp fresh micro flat-leaf parsley leaves

Directions

Combine the broccoflower, grapes, carrot parsley, tarragon, cilantro, lavender, coriander, olive oil, champagne vinegar, and orange juice in a bowl and stir to mix.

Season to taste with salt and pepper.

Place a shallow ring mold 5 inches in diameter in the center of each plate.

Fill it to a depth of 1/2 inch with the couscous, and then gently press on the coucous with the back of a spoon.

Remove the ring mold.

Make Indian Spice Mix (yields 1 cup) by combining cinnamon, cardamom, coriander and cumin. Store remaining spice mix in a jar, cover tightly, and store at room temperature for up to 1 month.

Make Curry Oil by combining 2 tbls Indian Spice Mix, 1 clove garlic, 1/2 tsp turmeric, 1/8 tsp cayenne pepper, 6 grains smoked salt, 1/4 tsp Celtic sea salt, 1 cup olive oil in a blender. (yields 1 cup)

Process in blender for 2 - 3 minutes, or until the outside container is warm.

Pour into a glass jar or bowl, cover, and let stand overnight.

The next day, strain through a coffee filter (do not press on the contents of the filter) into a container with a tight-fitting lid. Use immediately or store in the refrigerator for up to 2 weeks.

Drizzle 1 tsp of the Curry Oil and 1 tsp of balsamic vinegar around the plate.

Sprinkle with chervil, tarragon, and parsley leaves.

Pair this salad with Gewuztraminer wine such as Trimbach or Lorentz from Alsace or a Gewurztraminer from Edmeades in California's Anderson Valley is preferable.

This recipe is from Charlie Trotter's 'Raw' cookbook.

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