The texture of mine very much resembled couscous (perhaps I pulsed the cauliflower in the food processor a bit too much) and I made a couple substitutions based on what I had on hand (oregano instead of thyme, red and
yellow bell peppers instead of green) but I thought the flavor was quite nice.
Last time i made it exactly like in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort of rattatouille from your tomato sauce with added finely chopped eggplant, 2 carrots, a red and
yellow bell pepper and many halfed cherry - tomatoes
instead of the 4 big tomatoes.
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red
bell pepper, cored, seeded, and thinly sliced * 1
yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes from my garden last summer
instead) * Sea salt and freshly ground black
pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)