Creamy Horseradish & Dill Roasted Cauliflower with Israeli Couscous
Ingredients
- 1 med-large Cauliflower, cleaned and trimmed
- 1 container or 12 oz of Vegan Sour Cream (or substitute plain yogurt)
- 1/3 cup Bubbies Prepared Horseradish
- 3 Tbsp of fresh Dill, chopped
- 1 tsp of Garlic Powder
- Salt & Pepper, to taste
- 8.8 oz package or two cups of Israeli Couscous
- 3 1/3 cups of Broth
- 2 cups Arugula
- 2 Tbsp of fresh Dill, chopped
- 1 Tbsp of Parsley, chopped
- 2-3 Tbsp of Horseradish & Dill Sauce
Preparation
Preheat the oven to a medium-high temperature.
Cut the cleaned and trimmed cauliflower into florets.
In a bowl, mix together the vegan sour cream, Bubbies Prepared Horseradish, chopped dill, garlic powder, salt, and pepper to create the horseradish & dill sauce.
Toss the cauliflower florets in a portion of the horseradish & dill sauce until they are well-coated.
Spread the coated cauliflower florets evenly on a baking sheet and roast them in the preheated oven until they are tender and golden-brown.
While the cauliflower is roasting, cook the Israeli couscous in broth according to package instructions.
In a separate bowl, combine the cooked Israeli couscous with arugula, chopped dill, chopped parsley, and the remaining horseradish & dill sauce.
Once the cauliflower is roasted, serve it alongside the Israeli couscous mixture.
