My grocery store let me down. What this dish needs is a bright orange or purple cauliflower for a little pop of color. But there was none to be had. Besides the lack of visual appeal, this dish was perfect. I'm mildly obsessed with roasted cauliflower right now--expect more cauliflower recipes in the future--and had some spinach and feta that were getting to their expiration point. Throw it all together with some couscous and--voila! A delicious light dinner!
Couscous with Spinach, Feta, and Roasted Cauliflower
Serves 4 as a main dish, 6 as a side
3 tablespoon olive oil, divided
1/2 large head cauliflower, cut into 1-inch pieces
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried dill
1 teaspoon dried mint
2 teaspoons dried oregano
4 cups fresh spinach, chopped
3 tablespoons lemon juice
4 cups cooked couscous
salt and pepper to taste
4 ounces feta, crumbled
1) Arrange cauliflower on a cookie sheet in a single layer. Drizzle 1 tablespoon olive oil, sprinkle with salt and pepper and toss until covered. Roast at 400 degrees for about 20 minutes, or until cauliflower begins to turn golden and cauliflower is tender. Set aside.
2) In a large skillet, saute onion in 2 tablespoons oil on medium heat until they soften and become translucent. Add garlic, oregano, and dill and saute until fragrant.
3) Stir in the spinach, lemon juice, couscous and cauliflower. Cover and cook for 3-4 minutes, stirring occasionally until spinach is wilted.
4) Salt and pepper to taste and top with feta. Serve immediately or chilled. Enjoy!