Remember last year when Ginger and I spontaneously flew to PaleoFX? While I was there I got to spend time with Josh of Slim Palate and his parents. They are AWESOME. I love them.
All of Josh’s recipes are DELISH and his photos are GORGE. And what’s even more amazing is that Josh started his blog when he was just 16-years-old. If you aren’t already a fan of his, take a minute to read his incredible story. Josh is such an inspiration to us all, and I’m so grateful for his friendship. You can see Josh and I HERE, and a recipe he let me share HERE.
I’ve known for a long time that Josh was working on a cookbook. I also knew that it would be a masterpiece. I was so excited when I got a review copy in my hands this week!
After going over the book about a million times I decided to make Josh’s Fragrant Indian Cauliflower “Couscous.” I had almost all of the ingredients already, which is really the main reason I chose it first. There are so many other recipes in the book that I’m also psyched to make, but they will have to wait until I go shopping.
Here I am holding the book! I can’t wait until you try this recipe! YUM!!!!
I’m so happy for you Josh! It’s beyond stunning. I know I said that to you already, but I can’t stop saying it! 🙂
I made a couple minor changes so Josh said I could share this recipe with you! Here it is!
based on Slim Palate Paleo Cookbook
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon sea salt
pinch of ground cloves
For the “Couscous”
1 head cauliflower, trimmed
2 tablespoons coconut oil
1/4 cup finely chopped onion
4 cloves garlic, minced
2 tablespoons lime juice
fresh cilantro, as desired
1. Combine the spices and set aside.
2. Cut the cauliflower into small uniform pieces. Pulse the pieces in about 3 batches, using a food processor fitted with the S blade.
3. Heat the coconut oil in a large pan over about medium heat. Cook the onions and garlic until softened, then add the spice mix, and cook for about 1 minute longer.
4. Add the cauliflower “couscous” and lime juice. Stir to combine.
5. Put a lid on the pan and reduce the heat to low. Cook for 10 minutes.
Serve with fresh cilantro.
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