Cauliflower couscous
This so-called ‘couscous’ made from nearly-raw cauliflower is an excellent side dish to have with any of the chillies or curries. It looks great with multi-coloured cauliflower, often at its best at this time of year. Low in carbohydrate, cauliflower is slimming too and, like all the brassica family, high in the super antioxidants, glucosinolates. I love this as a side salad served with some grilled chicken or a savoury tart or frittata. Or serve it on its own with a green salad for a light lunch.
For 4-6 as a side dish
- 600g cauliflower
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- ¼ teaspoon ground turmeric
- 1-2 pinches of chilli powder
- Large sprig of rosemary, leaves finely chopped
- 1 tsp cumin seeds, dry-fried
- 2 teaspoon pumpkin seeds, dry-fried
- 6 large sun-blushed or sun-dried tomatoes in oil, roughly chopped
- Handful of roughly chopped mint
- Handful of roughly chopped flat-leaf parsley
- Salt and black pepper
Cut the cauliflower into smallish chunks and then put into a food processor. Pulse a few times until the cauliflower has the consistency of couscous. Do not over-blend as it will turn into a purée. Alternatively, you can grate the cauliflower.
Heat the olive oil in a large frying pan. Add the onion and garlic and fry very gently until softened. Add the turmeric, chilli powder and rosemary, and cook for 10 seconds until sizzling and fragrant.
Tip in the cauliflower and stir to coat in the spices. Cook for 2-3 minutes, no more, you want to retain the freshness of the cauliflower whilst removing some of its rawness.
Spoon the cauliflower mix into a bowl and add the remaining ingredients. Stir to combine and then season to taste.
