22 grams fat
4 medium DOLE® Apricots, halved, pitted and chopped
3 medium DOLE® Sweet Potatoes, chopped
2 large DOLE® Carrots, chopped
2 medium DOLE® Yellow Onions, chopped
2 cups DOLE® Green and/or Red Grapes
2 tablespoons harissa seasoning
2 tablespoons olive oil
2 small heads DOLE® Cauliflower, coarsely chopped
3 cups sliced almonds
2 teaspoons grated fresh ginger
½ teaspoon kosher salt
Fresh herbs such as cilantro, green onion and/or parsley for garnish (optional)
Directions:Preheat oven to 450°F; line a rimmed baking pan with parchment paper. Toss apricots, sweet potatoes, carrots, 2 cups onions, grapes, harissa and 1 tablespoon oil in a large bowl; spread in single layer on prepared pan. Roast 35 minutes or until lightly charred and very tender. Makes about 8 cups.Pulse ¼ of the cauliflower and ¼ cup almonds in a food processor 10 times or to couscous-like consistency; repeat with remaining cauliflower and ¾ cup almonds. Makes about 9½ cups.Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add ginger and remaining onions; cook 5 minutes or until onions are tender, stirring occasionally. Stir in salt, cauliflower, 1½ cups almonds and 2 cups water; cover and cook 12 minutes or until cauliflower is tender, stirring occasionally. Makes about 10 cups.Serve cauliflower couscous topped with vegetables garnished with remaining ½ cup almonds; sprinkle with fresh herbs and/or green onion, if desired.
If preferred, almonds can be toasted. Preheat oven to 300°F; spread the almonds in a single layer on a rimmed baking pan. Bake the almonds 8 minutes or until they start to brown and smell fragrant; remove from the oven, stir and bake 5 minutes or until lightly browned. Immediately spread the almonds to a second rimmed baking pan to cool.
To make harissa seasoning, toast ½ cup chopped dried chili de arbol peppers, 2 tablespoons each cumin seeds and coriander seeds, and 1 teaspoon caraway seeds in a dry skillet over medium-low heat 3 minutes or until fragrant. Pulse spice mixture in a blender or spice grinder to a coarse powder. Transfer to a medium bowl; stir in 2 tablespoons smoked paprika, and 2 teaspoons each sea salt, fresh ground black pepper and garlic powder. Store in an airtight container at room temperature up to 6 months.