The last vegetable standing from our previous delivery was a half-head of cauliflower and I knew just what I wanted to make of it - cauliflower couscous. This was an intriguing technique I'd seen on Cook Almost Anything this year. All it involves is pulsing cauliflower chunks in a food processor until they resemble couscous, then gently pan-frying them with some spices until tender. Both Haalo and I used butter for frying, but I think that vegetable oil would be just as effective (and thus I'm appending the vegan-friendly tag). A bit of curry powder and some roughly chopped roasted almonds add extra texture and flavour; they're also ripe for substitution with other spices and couscous goodies you favour. It's a flexible and easy-to-prep side dish that I'd definitely make again.
We paired the 'couscous' with these battered tempeh cakes, which we bought frozen from an Asian grocery. They were slabs of salty-savoury wonderful and, in my opinion, had a faux-chicken quality to them (especially when I ate a leftover one cold for lunch the following day). The tempeh is sliced quite thinly and, what with the batter and extra flavours, this product could be a good introduction to the fermented soybean cake for sceptics (I was once like you!). I heated these by frying them in a smidge of oil but they came out a little greasy, so I'll try baking them in future.
A dab of relish on the tempeh cake completed the meal. This was the last of Jane's really-rather-incredible vintage 2007 tomato relish, which I won in last year's lab culinary competition. I was sorry to see the end of it.