STYLE
12/31/2013 08:00 EST | Updated 03/02/2014 05:59 EST

Cauliflower to star in epicurean world in 2014: recipe for Cauliflower 'Couscous'

Trend predictors have seen in their crystal ball that cauliflower is bursting onto the food scene as a must-try for 2014. The versatile vegetable can be used in many ways. Here's a unique recipe to prepare.

Cauliflower "Couscous"

Beyond being good for you, when cauliflower florets are whizzed in the food processor, they turn into tiny pieces that look remarkably like grains of couscous, says Stefano Faita, who hosts "In the Kitchen With Stefano Faita" on CBC-TV and includes the following recipe in his new book, "In the Kitchen With Stefano Faita."

1 fresh red finger chili

1 head cauliflower, cut into florets

1 small garlic clove, minced

75 ml (1/3 cup) olive oil

30 to 45 ml (2 to 3 tbsp) apple cider vinegar

5 ml (1 tsp) curry powder, or to taste

Salt and freshly ground pepper, to taste

1 Granny Smith apple, diced

2 green onions, sliced

50 ml (1/4 cup) toasted slivered almonds

50 ml (1/4 cup) raisins

75 ml (1/3 cup) chopped fresh mint

Finely chop half the finger chili; set aside. Thinly slice remaining half; set aside for garnish.

Place cauliflower florets in a food processor and pulse until the size of grains of couscous.

In a large bowl, combine garlic, olive oil, vinegar, curry powder, reserved chopped chili, salt and pepper. Stir well. Add cauliflower "couscous" and toss to coat. Add apple, green onions, almonds, raisins and mint. Toss to combine. Serve garnished with sliced chili, if desired.

Makes 4 servings.

Source: "In the Kitchen With Stefano Faita: Over 250 Simple and Delicious Everyday Recipes" by Stefano Faita (Canadian Broadcasting Corporation/Stefano Faita Inc., 2013). Reprinted by permission of Penguin Canada Books Inc.

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