CHILI-LIME CAULIFLOWER BOWL is excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Chili-Lime Cauliflower Bowl




00 min


00 min


1 shallot, sliced

1 garlic clove, minced

1/3 head yellow cauliflower, chopped

1 bell pepper, chopped

1 tablespoon olive oil

1/3 cup whole almonds

¼ fresh hot red chile pepper, thinly sliced

2/3 cup boiling water

½ cup couscous

½ teaspoon sea salt

½ teaspoon ground cardamom

Juice of 1 lime

4 collard green leaves, chopped

2 cups chopped curly kale

Handful of fresh parsley leaves, for garnish


  1. Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes.

  2. Add the almonds and chile and cook for 5 more minutes.

  3. Meanwhile, pour the boiling water over the couscous in a separate pot, add the salt, stir well, and let sit for 5 minutes. Add a little more water if the couscous looks too dry.

  4. Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine.

  5. Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes.

  6. Serve the couscous and vegetables over the greens and garnish with the parsley.

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