Cauliflower Couscous
Cauliflower blended to grains makes an amazing alternative to starchy couscous or burghal wheat. Low in calories and providing a fabulous crisp texture.
You can use the recipe below or use your choice of ingredients: herbs, spices, nuts, dried fruit, onion etc. You can use it raw but a like to lightly sauté it in olive oil and a little butter.
4-6 Portions
Prep: 30 minutes
Ingredients
Ingredients
- 1 cauliflower, broken up into florets, stems removed
- 75ml Olive oil
- 50g Butter
- 2 garlic cloves, finely chopped
- Maldon salt or a similar salt flake and freshly ground black pepper
- 3 spring onions finely chopped
- 100g raisins
- 75g shelled pistachios
- 1 large red chilli, deseeded and finely chopped
- 4 tbsp shredded mint
- 4tbsp finely chopped flat leaf parsley
- Juice and zest of 1 lemon
Method
- Break the cauliflower into florets removing any thick stem. Place in a food processor filling halfway up (you may have do it into 2 lots). Pulse for 10 seconds at a time until it has broken up into small grain size pieces.
- Heat the olive oil and butter in a large frying pan over a moderate heat. Stir in the cauliflower and garlic. Sauté for 1-2 minutes so warmed through but without colour. Stir in the garlic until well distributed.
- Place the cauliflower couscous in a bowl and leave to cool (if preparing in advance cover with cling film and refrigerate to cool).
- When cooled stir in all the remaining ingredients and lightly mix until well distributed. Season to taste. Serve at room temperature. The couscous will keep for a couple of days covered in the refrigerator.