Menu

Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac

  • Details
  • Related Items

We’re excited to do a Pacific Northwest cookbook for our August Cookbook Club Selection, Six Seasons: A New Way with Vegetables.  Winner of the 2018 James Beard Award Best Book in Vegetable-Focused Cooking and topping many “Best Cookbook of the Year” lists, Six Seasons highlights the evolving attributes of vegetables throughout their growing seasons – from spring to early summer to midsummer to the abundant harvest of late summer, then ebbing into autumn and, the the earthy mellow sweetness of winter.

Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is considered to be a “vegetable whisperer”, and has learned to appreciate every part of the plant and how to get the best from vegetables at every stage of their lives. Each chapter begins with recipes featuring raw vegetables at the start of their season, progressing to sautés, pan roasts, braises, and stews. You’ll find such delectable recipes such as Swiss Chard, Leek, Herb, and Ricotta Crostata, Raw Corn with Walnuts, Mint and Chiles and Roasted Radishes with Brown Butter, Chile, and Honey. July in the Pacific Northwest has a gorgeous array of vegetables, and we cannot wait to “eat” this cookbook! We think you’ll enjoy this Raw “Couscous” Cauliflower with Almonds, Dried Cherries and Sumac – it tastes as good as it looks!

From the author: “In this dish, I crumble the raw cauliflower so that it has the look and texture of couscous—it’s easy and unexpected and makes you think of cauliflower in a whole new way. If you can’t find dried tart cherries, use golden raisins or even chopped dried apricots; the idea is to have a sweet-tart and chewy element as contrast to the granular vegetable. And be sure to dress and season this salad generously. Underdressed, it risks being dry.”

Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright  © 2017. Photographs by Laura Dart and A.J. Meeker. Six Seasons is the August 2018 selection for the World Spice Cookbook Club. Six Seasons is currently available for purchase at our retail store and online.


 3 Comments

  1. Christina says:

    This recipe was outstanding and was eagerly demolished by all my friends at a recent BBQ. I added crumbled feta cheese and toasted almonds to the salad and this really jazzed things up.

    Thanks for sharing this wonderful recipe! I will definitely make it again.

  2. Arisa Slutsky says:

    This was absolutely amazing! So unique. One of the best dishes I ever tasted. Thanks for sharing! Cannot wait to try more recipes from your site!

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread

If you’ve never had vindaloo, you don’t know what you’re missing. From My Two Souths and Chef Asha Gomez, we get this recipe for a Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread. Tangy, …

Khingal

  We are so excited to feature Olia Hercules‘ new book Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond for our March Cookbook Club selection. Full of stunning photographs evocative of the region, this book …

Shakshuka

Shakshuka is a Middle Eastern dish that is quick and easy to make and can be served for any meal of the day.

Rose 75 Cocktail

Blending the tart flavor of sumac and the heady sweetness of rose, this cocktail tickles the palate with a full spectrum of flavors. As is so often the case, we perfected the recipe by happy …

Chow Fun – lemongrass sausage, pea vines, mint

Our September Cookbook Club selection is from James Beard Best Chef-nominee Rachel Yang, who with her husband, Seif Chirchi, owns three restaurants in Seattle (Joule, Trove, and Revel) and one in Portland (Revelry). My Rice …