| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 11g | 1.5g | 22g |
| sugars | fibre | protein | salt |
| 8g | 5g | 9g | 0.45g |
Why I Love Norwegian Cauliflower Couscous with Roasted Chickpeas and Pomegranate
I’ve always been fascinated by the innovative and comfort-food inspired culinary traditions of Norway. One recipe that particularly speaks to my heart, and my palate, is the Norwegian dish called Cauliflower Couscous with Roasted Chickpeas and Pomegranate. Adapted and perfected over countless kitchen experiments and inspired dinners, this dish hits that sweet spot between hearty and light, traditional and contemporary.
Unexpected Surprises
This Cauliflower Couscous with Roasted Chickpeas and Pomegranate is a dance of textures and flavors. From the slightly crispy roasted chickpeas, to the nutty, grain-like texture of the cauliflower ‘couscous’, and the refreshing burst of sweet pomegranate seeds. The subtle cumin and turmeric give it an unexpected warmth, and the bright hint of fresh mint, cilantro, lemon juice, and zest bring the recipe to a perfect close.
Varied Influences
Gleaned from the expertise of renowned Norwegian chef, Andreas Viestad, who tirelessly explores and redefines Scandinavian cuisine, this recipe pays homage not only to his creative vision but also my own culinary heritage. As an aficionado of game meats and hearty mountain fare, this vegetable-forward dish might come as a surprise from me. However, it just goes to show that even in the high country of Colorado, we appreciate a lighter, more refreshing dish.
While unique in its execution, the Cauliflower Couscous with Roasted Chickpeas and Pomegranate is reminiscent of other Mediterranean fares such as Tabbouleh and Moroccan couscous salads. It pairs beautifully with grilled meats, but also shines brilliantly as a standalone vegetarian dinner.
Through my continued culinary adventures with my partner, Gordon, I’ve learned to embrace the rich diversity of the food world, and this Norwegian dish is a testament to just how varied and exciting international cuisine can be.
What You’ll Need
- 1 large head of cauliflower
- 2 cups of canned chickpeas, rinsed and drained
- 1 cup of pomegranate seeds
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of ground cumin
- 1/2 teaspoon of turmeric
- Salt and black pepper to taste
- 1/4 cup of fresh mint leaves, finely chopped
- 1/4 cup of fresh cilantro leaves, finely chopped
- Juice of 2 lemons
- Zest of 1 lemon
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, cut the cauliflower into small florets and place them in a food processor. Pulse until the cauliflower resembles couscous in texture.
Step Two
Spread out the cauliflower ‘couscous’ evenly on a baking tray. Drizzle it with one tablespoon of extra virgin olive oil, and season with salt and pepper. Place in the oven for 10 minutes, or until golden brown.
Step Three
While the cauliflower is roasting, take the rinsed and drained chickpeas and spread them onto a separate baking tray. Toss them with the remaining olive oil, ground cumin, turmeric, salt, and pepper. Place in the oven with the cauliflower for about 15-20 minutes, or until crispy.
Step Four
Once the cauliflower and chickpeas are ready, remove them from the oven and transfer to a large serving bowl. Allow them to cool.
Step Five
While waiting for the cauliflower and chickpeas to cool, prepare the herbs. Take your fresh mint leaves and cilantro, and chop them finely.
Step Six
Once the cauliflower and chickpeas have cooled, add the chopped herbs, pomegranate seeds, lemon juice, and lemon zest to the bowl. Toss everything together until well combined.
Step Seven
Taste for seasoning and adjust if necessary. Serve your Cauliflower Couscous with Roasted Chickpeas and Pomegranate immediately, or refrigerate for later use. This dish is versatile and goes well with almost anything!
