Thanksgiving is exactly seven days away and that means menu planning, grocery lists, and meal prep. Thanksgiving is all about family and being grateful for the blessings from the past year. Living on a family farm, food is always on our mind. One of my favorite wintertime vegetables is cauliflower. I love to eat steamed cauliflower, roasted cauliflower, cauliflower covered in cheese, cauliflower au gratin, and my new favorite, cauliflower pilaf. It truly is a versatile ingredient that can be eaten in so many forms. My recipe for cauliflower pilaf is inspired by Taylors Farm's recipe using their cauliflower pearls. It is super easy to whip together in just a few minutes. The couscous can be made in advance and reheated in the pan. I like to add dried cherries and chopped walnuts because they are both commodities grown by my family. Pistachios are a great swap for the walnuts maintaining the nutty flavor but adding a great green color if you have walnut allergies. A finishing drizzle of olive oil not only makes the dish look instagram worthy, but adds an additional coating to the cauliflower. Try this recipe out for the next holiday meal or potluck. It is sure to impress.
16 ounces (1 bag) Taylor Farms Cauliflower Pearls
1 cup cooked couscous
3 tablespoons butter
3 tablespoons olive oil
1 tablespoon chopped garlic
1/4 cup golden raisins
1/4 cup dried cherries
1/4 cup shelled walnuts, chopped
1/4 cup sunflower seeds
salt and pepper to taste
- In a large skillet, sauté the cauliflower pearls with the butter, olive oil, and garlic over medium heat for about 10 minutes, stirring occasionally, until they are softer, translucent and just starting to brown.
- Mix in all other ingredients and season to taste. Drizzle with olive oil and serve warm in a bowl or on a platter. Serves 6 as a side.
Note: If you cannot find cauliflower pearls, pulse the florets of one head of cauliflower in a food processor until small “pearls” form.