This is a delicious way to enjoy cauliflower. We have adapted the original recipe, to include tofu and pine nuts, thus making it a main meal recipe.

Cauliflower & Couscous Pilaf with Tofu and Pine Nuts

Serving Size: 4


  • 1 pkg. smoked tofu pieces
  • 1-2 handfuls pine nuts, toasted
  • 2 tablespoons olive oil
  • 1 med. head cauliflower chopped into small florets
  • 1/2 teaspoon salt
  • 3/4 cup vegetable bouillon
  • 2 organic oranges, zest and juice
  • 1/4 cup dried currants or raisins
  • 2/3 cup couscous
  • 4 or 5 scallions, white green parts

Cauliflower & Couscous Pilaf with Tofu and Pine Nuts


  1. Place the currents or raisins in a small bowl, and cover them with boiling water. Allow to soak so that they swell and soften.
  2. Scrape the zest from the outside of 2 organic oranges, then squeeze the juice from the oranges.
  3. Heat the oil in a large pot over medium heat.
  4. Add the small cauliflower pieces and salt; cook, stirring, until softened.
  5. Add vegetable bouillon, most of the orange zest and all of the juice; bring to a boil over high heat.
  6. When the cauliflower has become soft, stir in couscous and tofu pieces.
  7. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes.
  8. Fluff with a fork and add most of the toasted pine nuts and the scallion slices. Reserve a few as garnish.
  9. Serve in a large bowl or as individual servings.
  10. Garnish with toasted pine nuts, scallions and orange zest.