Cooking in Corona days By Karni Tomer- Food Explorer Cauliflower couscous with soup
Cooking in Corona Days:
Hi, I’m Karni Tomer Food Explorer,
Food explorer and owner of a food tours company in Singapore.
I have lived in Singapore for over 10 years, and the thing I love most is eating.
And to cook, to bake and specially to indulge in food.
In Singapore, the Corona sneaked into our lives in late January at the height of the Chinese New Year celebrations.
We went through very stressful days accompanied by loss of income, fear of the unknown, psychosomatic illnesses and daily counts of patients.
Today the situation is under control but the virus has not disappeared. In the meantime, I am sad to see how the virus has spread to the world and to Israel in particular.
In my opinion, the best therapy is food.
Cooking and feeding you is the best gift I can give you.
Every day, I will publish a Western or Asian recipe that will delight your heart and inspire you to cook at home.
Hope to see you on better days,
Karni Tomer Food Explorer – Singapore
Food tours and Cooking classes online
Because of the many carbohydrates consumed during the long and tiring corona days, and because of the arrival of Passover, I decided that it was time for a simple and delicious recipe: The Original Cauliflower Couscous.
Low-carb and Gluten-Free Cauliflower Couscous:
Preparing the Couscous:
For this recipe, we will use one whole cauliflower heads.
The head is to be crumbled it in a food processor until sand-like thin crumbs are obtained.
Transfer the Cauliflower couscous to a bowl, and add a tablespoon (or two) of vegetable oil, salt and pepper is to be added
Cover the bowl with a plastic wrapping and steam in the microwave for approximately three minutes. You can also put the bowl in a steamer.
The steaming should slightly soften the cauliflower and allow its grainy texture to be maintained
If required, add some salt.
Ingredients for making the perfect Moroccan vegetable soup (ironically prepared by a Greek like me):
Cabbage cut into eights
One onion
Two carrots
Large cubes of pumpkin or butternut squash
One tomato cut to 4
Two celery sticks
For those who love chickpeas, a cup of cooked chickpeas may be added
Add fresh herbs: Celery leaves, coriander or parsley and lastly, for those who love its unique flavor and smell, dill.
Season the soup with
A tablespoon of tomato paste
Half a teaspoon of turmeric powder
Half a teaspoon of cinnamon
Half a teaspoon of sweet paprika
Salt and pepper
Preparing the soup:
Fry the cut vegetables with olive oil
Add the water and spices
Let it boil, then lower the heat and cook for about an hour
Add the herbs in the last half hour and enjoy!
Sabbath Shalom everybody, have a pleasant and relaxing weekend!
Karni Tomer Food Explorer
