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Couscous Salad with Roasted Cauliflower Steaks

We’ve been on a vegetarian kick lately. Not for the animals (although we do love the animals), but a big part of it comes down to food waste. I’ll buy the week’s ingredients with great intentions, but often times a meal gets pushed off past the sell-by date and I have to throw some things away.

You’d better believe I feel a whole lot better about doing this with a bunch of radishes than, say, 3 chicken breasts. Sorry, chickens, for giving your life because I can’t meal plan properly.

We’ve been doing emeals lately since I’m apparently incapable at this point in my life to meal plan myself. Their vegetarian plan is pretty delish most of the time.

Couscous pilaf with roasted cauliflower steaks

I think the shining element here is the cauliflower steaks. The couscous salad made enough food for 4-6 meals, so be forewarned.

Couscous Salad with Roasted Cauliflower Steaks

Rating: 41

Couscous Salad with Roasted Cauliflower Steaks

A great meal for a summer day.


    For the Couscous Salad
  • 1 cup whole wheat toasted pearl couscous
  • 1 cup halved cherry tomatoes
  • 1/2 english cucumber, medium dice
  • 15 oz can adzuki beans, drained and rinsed
  • Juice from one lime
  • Juice from one lemon
  • 1⁄4 cup olive oil
  • 1⁄4 cup chopped fresh cilantro
  • 1⁄2 cup crumbled feta cheese
  • For the Roasted Cauliflower Steaks
  • 1 head cauliflower
  • 1 tablespoon plus 2 teaspoons olive oil
  • 3-4 cloves garlic, minced
  • 2 tablespoons grated Parmigiano-Reggiano cheese


    For the Couscous Salad
  1. Cook the couscous according to its directions
  2. While cooking, now's a great time to halve the tomatoes and dice the cucumber
  3. Uncover couscous, fluff with a fork, and let cool
  4. Once cool, combine couscous, halved tomatoes, diced cucumber, and adzuki beans in a large serving bowl
  5. Add juices of lime and lemon, olive oil, and salt and pepper to the bowl, stirring to combine
  6. Toss chopped cilantro and crumbled feta into the couscous mixture
  7. For the Roasted Cauliflower Steaks
  8. Preheat oven to 400 degrees
  9. Line a baking sheet with aluminum foil
  10. Cut base out of cauliflower; cut remaining cauliflower down the center to divide in half
  11. Cut cauliflower into 3⁄4-inch steaks - as many steaks as size of cauliflower allows
  12. Heat olive oil in a large skillet over medium-high heat
  13. Add cauliflower, sprinkle with salt and pepper, and sauté 2 to 3 minutes until golden brown
  14. Flip the steaks and sauté an extra 2 to 3 minutes
  15. Transfer to the lined baking sheet
  16. Sprinkle steaks with crushed garlic (I run mine through a garlic press)
  17. Roast about 15-20 minutes, adding grated parmigiano after 10 minutes


Modified from eMeals

This is not a sponsored post. Emeals doesn’t know me, I’m just a customer.

How to Make Brown Sugar

The time was last week. I saunter into the kitchen and pull out two eggs and a stick of butter. Avocado chocolate chips cookies are in my future and I know I want those ingredients to reach room temperature before I proceed.

We eat dinner and a couple hours pass. I begin to gather the other ingredients for a cookie making marathon. Flour, check. Chocolate chips, check. Brown sugar… what! I was out of brown sugar! And my eggs and butter were already at room temperature! I absolutely do not want to waste these ingredients. Resolute, I decide to make my own. Thank you Google for saving the day!

White refined sugar is just hyper processed sugar. Molasses is a side product from refining sugar. Basically, we’re un-refining the sugar. We just need to find the ratio of sugar to molasses to create our end product.

For every 1 cup of sugar, you’ll want 1-2 tablespoons of molasses. One tablespoon for light, and 2 tablespoons for dark. I used 4 tablespoons for my 2 cups of sugar. Put them in a bowl, stir it up with a spoon – crushing out any lumps that may form – until it is uniform. Done!

Just made my own brown sugar because I already brought the eggs and butter to room temperature and then realized I'm out!

I took an initial taste and it was really strong – so much that I was afraid my cookies wouldn’t turn out. But they were fine and completely delicious. It was a new recipe so I’m not sure if it was exactly like normal brown sugar, but in a pinch, you can use pantry staples to create your own!

Disneyland Treats

A few weeks ago I went for my first pilgrimage to Disneyland. A big Disney fan, I’ve been to the Floridian Disneyworld several times, but this was my first trip to California.

My husband was at a trade show so I sampled only the counter service restaurants. I can’t wait to go again and try some of the full service restaurants in California Adventure.

Jolly Holiday Bakery Café

Located in Disneyland’s Main Street, the Jolly Holiday Bakery Cafe – previously the Blue Ribbon Bakery – was recently renovated and rebranded to include soups and sandwiches in addition to their vast assortment of baked goods. The name is a nod to the song in Mary Poppins – “Oh, it’s a jolly holiday with Mary …”.

I ordered the Jolly Holiday Combo – grilled cheese sandwich with tomato basil soup.

Grilled cheese sandwich and tomato basil soup

I’m not normally an eater of tomato based soups, but tomato basil soup with grilled cheese is a match for kings. They brilliantly pre-cut the sandwich for easy dipping.

Grilled cheese sandwich with tomato basil soup

Grilled cheese sandwich with tomato basil soup

French Market

The French Market is a cafeteria style spot with outdoor only seating. Set in New Orleans Square, it features delectable comfort foods from the area. Of course I had to try some jambalaya. As usual, portions were massive and I couldn’t finish my meal. The delicious non-alcoholic mint julep, on the other hand, went down like a breeze – I could have had two.

Jambalaya and non-alcoholic mint julep

Every couple of hours, a trio performs New Orleans style blues, which I happened to catch. Nothing like an upright bass to make you feel like you’re in New Orleans.

Performers at the French Market in New Orleans Square

Walk with Walt Tour Lunch

My last day I took a tour of Disneyland which included a lunch from the Jolly Holiday Bakery Café. I didn’t realize this when I ate there on my first day, although I’m still glad I went for the grilled cheese. The tour’s lunch was a cold served three-cheese sandwich with grapes and a cookie. While delicious, it was not quite as deluxe as the Jolly Holiday Combo.

A particular delight was the typical Disney gorgeous presentation. My meal was labelled with an artist’s hand. What a great surprise!

Walk with Walt Tour

Three delicious cheesecakes

Well it was a few months back that I talked about The Cheesecake Factory offering half-priced slices for their anniversary. Of course we stopped by to grab slice, but I never talked about what we got.

Since they were half off I felt adventurous enough to try something new. I found a new favorite because of it! Look past the cameraphone darkened room photography.

Tuxedo Cheesecake

The Chocolate Tuxedo Cream Cheesecake features a base layer of fudge cake, followed by chocolate cheesecake, mousse, and then chocolate ganache.

The gorgeous pattern around the cheesecake is marshmallow cream and chocolate syrup. This is one I will definitely order again.

My husband got Lemon Raspberry Cream Cheesecake. Fruit and berry cheesecakes are his palate.

Lemon Raspberry Cream Cheesecake

My brother got Dulce de Leche. What a caramel delight… so light and airy. This makes for a wonderful variation.

Dulce de Leche

Now I’ve got to find an excuse to head back there and sample some more. Remember to check out Serious Eats’ photographic sampling of each flavor!