Try this fun recipe that disguises raw cauliflower as couscous. Tossed with salty artichokes, tart sun-dried tomatoes, creamy garbanzo beans, pine nuts, and fresh spinach, this dish is tasty and nutritious. The sweet and spicy rub on the steak rounds out the meal, and can be used on any protein from tofu, to chicken to salmon.
1 head cauliflower florets
2 cups baby spinach
1 cup garbanzo beans, thoroughly rinsed
½ cup artichoke hearts, chopped
½ cup julienned sun-dried tomatoes
¼ cup toasted pine nuts
¼ cup fresh basil, finely chopped
Juice of 2 lemons
1 Tbsp olive oil
1 tsp agave
½ tsp salt
¼ tsp pepper
1 ¼ – 1 ½ pounds sirloin or filet mignon
2 Tbsp olive oil
½ Tbsp agave
½ Tbsp cinnamon
1 tsp cloves
1 tsp cumin
¼ tsp cayenne pepper (optional for heat)
1. In a large bowl, whisk together all of the ingredients for the spice rub. Add the steak (or whatever protein you prefer) and massage the rub into the steak with your hands. Cover with Saran wrap and let marinate for 30 minutes to 2 days. If you are marinating for 30 minutes, you don’t need to refrigerate the meat.
2. To cook the steak, for medium rare, grill for 4-6 minutes per side depending on cut and thickness. Let rest 5 minutes before slicing. Adjust grilling time depending on the protein.
3. To prepare the couscous, pulse the cauliflower florets (in 2 batches) into tiny pearls in a food processor. If you don’t own a food processor, finely chop the cauliflower on a large cutting board.
4. In a large bowl, whisk together the lemon juice, olive oil, agave, salt and pepper. Toss the cauliflower in this mixture.
5. Add the rest of the ingredients, and toss until thoroughly combined.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.