Cauliflower Couscous with Brie and Pepita
Cauliflower Couscous with Brie and Pepitas is a main vegetarian dish with beautiful roasted golden cauliflower, creamy Brie cheese and salty crunchy toasted pepitas.
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Servings: 2 people
Ingredients
- 1 small head cauliflower
- 1.5 cups vegetable stock or chicken stock
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 sprigs thyme
- 1 cup pearl couscous
- 8 ounces Brie cheese (NOTE 1)
- salt and pepper
Toasted Pepitas
- 1/4 cup pepitas
- 2 teaspoons olive oil
- salt
Instructions
- Cut the cauliflower in small florets.
- Heat the vegetable stock and preheat the oven to 324 degrees F.
- Mix the pepitas with a teaspoon of olive oil and some salt. Spread out on a baking sheet and slide in the oven for about 10-15 minutes or until crispy.
- Heat the butter and the oil in a Dutch oven and add the cauliflower florets and the thyme plus a pinch of salt. Saute the cauliflower until crispy and tender, about 5-10 minutes.
- Cook the couscous in the chicken stock according to directions on the packaging.
- Drain the couscous (keep 1 cup of the cooking water aside) and add the couscous to the cauliflower.
- Cut the rind off the Brie cheese and cut the cheese in smaller pieces. Add these to the couscous mixture. Discard the thyme sprigs.
- Stir gently. Add some cooking water if needed.
- Add salt and pepper to taste. Divide over 2 bowls or plates.
- Serve with toasted pepitas and some thyme leaves.
Notes
- Discard the rind of the Brie cheese. Start with an 8 oz. small wheel and when the rind is cut off, you'll end up with 5-6 ounces.
Nutrition
Calories: 936kcal | Carbohydrates: 77g | Protein: 40g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Sodium: 1513mg | Fiber: 8g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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