Rather than go for grains, let veggies take the reins for your next side dish. Chef Josue Louis utilizes the humble cauliflower in place of couscous for a light and fluffy accompaniment to any entree. The chopped florets are paired with sweet, wine-soaked raisins and tender kale, served with a squeeze of citrus and aromatic fennel seed. Start the raisins soaking ahead of time and the rest of the recipe comes together in minutes as a creative addition to the dinner table.
- 1/4 cup golden raisins
- 1 cup white wine
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 cup kale, trimmed and chopped
- 1 teaspoon fennel seed, ground
- 1 lemon
- salt and pepper
- In a small bowl, combine the raisins and white wine and allow to rehydrate for 1 hour.
- In a food processor, pulse the cauliflower until finely chopped.
- In a sauté pan, heat the olive oil and add the minced shallot and garlic. Stir and allow to sweat.
- Deglaze the pan with 1 ounce of the raisin soaking wine. Add the cauliflower, rehydrated raisins and kale. Stir together until the kale has wilted. Season with fennel seed, salt, pepper and lemon juice to taste.