In the Kitchen with Lisa Acerbo

Who would have thought I’d end up in the kitchen?

It’s kind of a funny story. I love to write about vampires and zombies and spend a heck of a lot of time describing the carnage that ensues, but truth be told, I’m a vegetarian. I haven’t touched red meat in close to 30 years. Once in a while, I break down and steal a piece of my husband’s barbeque chicken pizza.  If you want meat, you’ll have to grab a copy of Apocalipstick.

Here’s one of my favorite vegetarian meals. Some of the ingredients might be hard to get in a post-apocalyptic word filled with zombies and vampires, but it remains tasty. It originally came with a Blue Apron subscription, but my husband and I tweaked it. Cauliflower is one of my favorite meat substitutes.

Cauliflower Grain Bowls for Two

  • 2 Eggs
  • 1 Cucumber
  • ¼ cup sour cream
  • 3 Tablespoons roasted pistachios
  • 1 head of cauliflower
  • 1 lemon 
  • 3 Tablespoons dried currants
  • ½ cup whole wheat couscous
  • 4 oz grape tomatoes 
  • 1 large shallot
  • Balsamic vinegar.
  • Olive oil
  • Salt and pepper
  1. First, peel and cut the shallot. Marinade in balsamic vinegar. Set aside.
  2. Preheat the oven to 450 degrees. Line a sheet pan with foil. Cut the cauliflower in small florets. Discard the core. Drizzle with olive oil. Season with salt and pepper.  Roast until lightly browned (approximately 25 minutes)
  3. Prepare couscous as specified
  4. Dice cucumbers and halve tomatoes. In a bowl, combine cucumbers and tomatoes with shallot. Squeeze the juice of half the lemon into mixture. Add 1 teaspoon olive oil. Stir to combine all ingredients. 
  5. In a small bowl, combine sour cream and 1 tablespoon water. Mix and season with salt and pepper. 
  6. When couscous is almost ready, fry eggs.
  7.  When couscous is ready, add currants, lemon juice from the other half of the lemon, a drizzle of olive oil, and salt and pepper. Stir to combine.
  8. On the two plates, divide the couscous. Top with the roasted cauliflower, cucumber-tomato salad, and fried eggs. Drizzle with sour cream and chopped pistachios. 


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