My younger, fitter, blonder, nicer—and all around fantastic—gorgeous sister came over for dinner tonight. She’s been giving the Paleo (aka “Caveman”) diet a whirl. It’s based on meat, fish, vegetables, fruit, and nuts, and avoids grains, dairy, refined sugar and processed oils, which sounds reasonable enough. That said, Claire rightly points out that Cro-Mags did not have the highest of life expectancies, but we figured one meal probably wouldn’t do any more harm than 13 misspent years during which I smoked a daily pack of Marlboro Reds. But I digress. Dinner was delicious. Claire brought over some gorgeous Mexican shrimp from Santa Monica Seafood, which simmered in coconut milk, a tablespoon each of minced garlic and fresh grated ginger, with a little salt and pepper for about 15 minutes.
Meanwhile, I steamed a head of cauliflower until just tender and then chopped in food processor until it looked like couscous. The “couscous” went into a skillet with 2 tablespoons of olive oil, a teaspoon of curry powder, a pinch of ground ginger and pimenton. I sautéed for about 5 minutes:
We spooned the shrimp over the cauliflower couscous and my, my was it good. But the real takeaway here is the Cauliflower Couscous. So freaking great and I loved the way it soaked up the coconut sauce; the couscous was so toothy and a little bit nutty. Next time I order any kind of Indian or Thai takeout, instead of steamed rice I’m going to make this instead.