Cauliflower Couscous
found in Mains - Vegetarian
Vegetarian | Vegan | Gluten Free | Dairy Free |
Prep: 10 minutes
Cook: 5 minutes
Difficulty:
Moderate
This is a brilliant way to turn a whole head of cauliflower into couscous. Seriously. A lovely light lunch on its tod, or with a green salad.
Ingredients
- 250g almonds, chopped
- 21⁄2 tbsp clear honey
- 21⁄2 tbsp olive oil
- 21⁄2 cauliflowers, roughly chopped
- 21⁄2 garlic cloves
- 21⁄2 tsp smoked paprika
- 21⁄2 tsp ground cumin
- 21⁄2 tsp dried coriander
- 11⁄4 tsp cinnamon
- 11⁄4 tsp ground ginger
- 1⁄2 tsp chilli powder
- 21⁄2 tsp cider vinegar
- 21⁄2 lemons, juice and zest
- 71⁄2 tsp parsley
Directions
1
Toast the almonds in a dry frying pan. Once golden and fragrant, drizzle in a little honey to gloss. Let it sizzle a bit so it coats the almonds with a stick, caramel glaze. Add a little olive oil to keep the honey from clumping too much. Set aside.
2
Pulse the cauliflower and garlic in a food processor until it looks like couscous.
3
Mix the spices together. Fold through the cauliflower. Gloss with olive oil and a splash of vinegar. Add some citrus zest and juice, herbs and the nuts.