1 small package fresh basil, about 1 oz, stems removed
1/4 tsp granulated garlic
2 TBSP water
1 TBSP rice vinegar
1/2 cup pine nuts
1/4 cup oil
*salt & pepper
Cauliflower Couscous:
1 head cauliflower
1 TBSP oil
1 cup yellow onion, diced
1/4 tsp granulated garlic
1/4 cup white wine
3/4 cup vegetable broth
kosher salt to taste
Grilled veggies:
Olive oil spray
salt & pepper
Granulated garlic
1 Yellow zucchini, angle sliced 1/2 inch thick
1 Green Zucchini, angle sliced 1/2 inch thick
1 Orange Pepper, angle sliced 1/2 inch thick
1 Tomato, sliced 1/2 inch thick
1 Red onion, sliced 1/2 inch thick(optional)
1 Eggplant, sliced 1/2 inch thick(optional)
DIRECTIONS
Prepare the cauliflower: 1. Core the cauliflower and cut into florettes. Add half the florettes into the food processor and pulse until couscous size pieces. Remove and set aside and repeat with the remaining florettes.
Heat a dutchoven over medium-high heat and add the oil. Saute the onion, granulated garlic and a pinch of salt until tender and just starting to brown.
Deglaze with the wine and reduce until it has evapotated.
Add the veggie broth and bring to a boil. Reduce heat to medium and cook covered 3 minutes.
Remove the lid and stir. Continue cooking, uncovered, until all the liquid is absorbed.
Remove from heat and season with salt & pepper to taste.
While the couscous is cooking prepare the pesto vin: Place all but the oil in a food processor. With the motor running slowly drizzle in the oil.
TASTE AND SEASON WITH SALT AND PEPPER.
As the couscous is finishing up start cooking the veggies: 1. Sprinkle the the veggies with salt, pepper and granulated garlic. 2. Heat a cast iron pan over high heat. 3. Sear the vegetables on both sides, but leave firm.
Make a mound of couscous, decoratively arrage the veggies, top with a dollop of ricotta cheese and drizzle with the pesto vin.
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