7. When the ground masala is thoroughly mixed, fold in the cooked sprouts. Adjust the salt or olive oil as needed. Serve warm. 
6. Return the pan to the heat. Mix the ground masala into the cauliflower.  Stir constantly over a low flame until the ground spices evenly coat the cauliflower. 
​5. Bring the water and the bay leaf to a simmer in the same skillet. Add a teaspoon of salt to the water. Add the cauliflower and stir to mix it well in the water. Cook if for about three minutes, just until cauliflower just turns tender. Drain off the water from the cauliflower. 
​5. Bring the water and the bay leaf to a simmer in the same skillet. Add a teaspoon of salt to the water. Add the cauliflower and stir to mix it well in the water. Cook if for about three minutes, just until cauliflower just turns tender. Drain off the water from the cauliflower. 
​5. Bring the water and the bay leaf to a simmer in the same skillet. Add a teaspoon of salt to the water. Add the cauliflower and stir to mix it well in the water. Cook if for about three minutes, just until cauliflower just turns tender. Drain off the water from the cauliflower. 

4. In the same pan, set over medium-low heat, add 2 tablespoons of oil and the mustard seeds. When the seeds start to pop, add the sliced shallot. Sauté until the shallot turns translucent. Add the sliced Brussels sprouts to the pan. Stir in about ½ teaspoon of salt, or to taste. Fry the sprouts, stirring often, until they become lightly caramelized and tender. Remove from heat. Set aside.

3. Let the masala cool then grind it in a blender until it becomes a fine paste. Add a tablespoon of oil, if necessary, to facilitate grinding. Set aside.

STEPS:

1. In a food processor, pulse the cauliflower pieces until the pieces become the size of rice grains. This should take about 10 to 15 seconds. If any large pieces remain in the bowl, remove them from the cauliflower grains and finish processing them in a separate batch. To get the most consistent size of grains, processing the florets in several small batches is most efficient. Make sure not to over process the cauliflower.


2. Heat 2 tablespoons of oil over medium-low heat in a large skillet and fry the bay leaf, pepper, dried red chilies and cumin seeds for a minute to bring out their flavor. Add the chopped shallots and fry until they turn translucent. Set aside the bay leaf for use later in this recipe.​

Cauliflower Couscous with Sautéed Brussels Sprouts  [Indian vegetarian RECIPE]

Having spent most of my adult life counting calories and watching my weight, I started making a dish that looked and tasted like couscous without the carbs or calories. I found a recipe that used finely ground cauliflower as a substitute for the wheat. Since my family and I love cauliflower, this was a simple swap for me to make.


In this recipe, I add sautéed Brussels sprouts for their color and flavor as well as to provide contrast to the cauliflower couscous. After grinding the cauliflower into small bits, it is cooked briefly and seasoned. The flavor in this dish comes from a paste made with fried shallots, mustard seeds, red chile and cumin. It is added to the cauliflower just before the sautéed Brussels sprouts are added. I have written this recipe to use just one large skillet so you won’t have as many dishes to wash in the end.

Ingredients:

1 medium head cauliflower, chopped 
  into 2-inch florets
1 bay leaf
1 tsp ground black pepper
2 dried red chilies
1 1/2 tsp cumin seeds
3 shallots, roughly chopped
1 1/2 cups water
4 Tbs olive oil
1 tsp mustard seeds
1 shallot, thinly sliced
3/4 lb Brussels sprouts, ends trimmed
  and thinly sliced
​1 1/2 tsp salt, divided