Greek-style Cauliflower Couscous Lettuce Cups*
Active Time: 35 minutes / Cook Time: 10 minutes / Total Time: 45 minutes
Serves 2 with leftovers for lunch
- 1 medium head cauliflower, cut into florets
- 1 can chickpeas, rinsed and drained
- 2 small to medium red bell peppers, halved through the stem end and seeded
- 1 cucumber, quartered lengthwise and sliced 1/2” thick
- 1 1/2 cups chopped tomato
- 1/2 cup halved Kalamata olives
- 1/2 cup feta cheese, crumbled
- 1/4 cup diced red onion 2 cloves garlic, peeled and minced 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup red wine vinegar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup extra virgin olive oil
- 1 large head Boston lettuce (also known as butter or Bibb), carefully separated into individual leaves
- Place an oven rack 5-6” from the broiler. Preheat oven to broil. Line a baking sheet with foil and place the pepper halves, cut sides down, on the sheet. Broil until the skins begin to blacken and blister all over, 5-7 minutes. Remove from the oven and carefully close the foil over the peppers so they steam. Set aside.
- Prepare a steamer by filling the bottom pan with 2” water. Place over medium-high heat and cover. Once steaming, add cauliflower to the steaming compartment or steam basket and cover. Steam until just starting to become tender, 3-4 minutes.
- Drain any excess water and then add florets and chickpeas to a food processor. Process cauliflower until the mixture resembles couscous, with a few larger pieces throughout. Do not over process or it will turn into a puree.
- Transfer cauliflower couscous to a large bowl and add cucumbers, tomatoes, olives, feta, and onion.
- Carefully open the foil packet of peppers and peel as much of the skin off the peppers as possible. It’s okay if some is left, and if some of the char remains. Chop peppers and add to bowl with cauliflower.
- Whisk together garlic and next 5 ingredients (through black pepper). While whisking, slowly stream in the olive oil until the dressing is emulsified. Pour half of the dressing over the cauliflower mixture and very gently toss to combine. Taste for seasoning, and add more dressing if desired.
- Serve 1/4 of the cauliflower and 1/4 of the lettuce per person for dinner, and package up the remaining cauliflower and lettuce for lunch tomorrow.
*The lettuce acts as a “taco shell” for the cauliflower filling. Spoon about 2 tablespoons of the mixture into each lettuce leaf, and serve 3-4 lettuce cups per person.