Scrumptious Moroccan Sautee
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Scrumptious Moroccan Sautee
This warm, spicy, with a touch of sweet, concoction was inspired by a special at the Five Seeds Restaurant. Sautéed cauliflower, onion, garbanzos, almonds, raisins and dates spiced with harissa, cinnamon and cumin seeds. So good for you and so tasty. Serve over whole grain basmati or quinoa, with toasted whole grain pita, or on its own.
Ingredients
- 1 head cauliflower cut into one inch pieces
- 1 yellow onion diced
- 5 cloves garlic chopped finely
- 1 15 oz can garbanzos
- 1/2 cup water
- 1 vegetable or chicken bouillon cube
- 2 tablespoons olive oil
- 1/4 cup raisins
- 1/4 cup chopped dates deglet noor dates work well
- 1/4 cup sliced almonds toasted, if desired
- 1/2-1 tablespoon Harissa moroccan spice blend Whole Foods, Amazon.com and others carry this
- 1/2 tablespoon cinnamon more, if desired
- 1/2-1 tablespoon cumin seeds whole seeds (not ground)
- 1/4 cup hummus
Instructions
- 1. Over medium heat in large pan, sauté onion, garlic and olive oil about 5 min. 2. Add cauliflower, water spices and bouillon. Cook until soft, about 15-20 minutes. Stir occasionally. 3. Add garbanzos, raisins, dates, and almonds. Cook another couple of minutes. Water will be absorbed. 4. Stir in hummus. 5. Serve alone, over whole grain basmati or quinoa or with whole grain toasted pita.
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