Cauliflower “Cous Cous” by Eric Ripert

with Market Vegetables and Argan Oil Vinaigrette (Serves 4)

Taken from Astroview May 2011

Ingredients:

• 1 head of cauliflower
• Baby carrots, peeled, cut in half
• Baby turnips, peeled, cut in half
• Asparagus tips
• Green beans, ends trimmed, cut in half
• Baby bok choy, tough outer leaves removed
• Cherry tomatoes, cut in half
• Radishes, quartered
• 1/4 cup chopped mint
• 1 tbsp chopped parsley
• 1 lemon, cut in half
• 3 tbsps extra virgin olive oil
• 1 tbsp Dijon mustard
• 4 tbsps  vinegar
• 6 tbsps Argan oil
• 4 – 6 tbsps Canola oil
• 1/2 cup baby Arugula
• 1/2 cup pea tendrils
• Fine sea salt and freshly ground black pepper

Special equipment:

• 4 4” ring molds

Method:

1. Depending on the variety of vegetables to be blanched, bring several small pots of lightly salted water to a boil
2. Separate each of the cauliflower florets and place the florets in a food processor and pulse until the cauliflower resembles cous cous. Transfer the cauliflower cous cous to a saute pan, add enough water to cover the bottom of the pan and gently cook over low heat, stirring occasionally, until cooked through and most of the water has evaporated. Strain and place in a mixing bowl to cool
3. Prepare the vegetables for blanching; cook each of the vegetables in a separate pot of boiling water, drain and shock in an ice water bath. Transfer to a towel-lined plate and set aside
4. Season the cooked cauliflower cous cous with lemon juice, olive oil, mint and parsley; set aside
5. Combine Dijon mustard and vinegar in a mixing bowl and season to taste with salt and pepper. Drizzle in the Argan oil and just enough Canola oil to balance out the acidity while whisking constantly. Put this vinaigrette aside
6. Place one ring mold in the center of each of four plates and spoon the cous cous into the ring molds, pressing gently to lightly pack in the mold
7. Toss the vegetables, Arugula and pea tendrils in a mixing bowl with just enough Argan oil vinaigrette to coat and season to taste with salt and pepper
8. Arrange the vegetables on top of the cous cous. Drizzle more of the vinaigrette around and serve immediately