Cauliflower Couscous

We are very pleased that cauliflower is experiencing something of a well deserved comeback. Eager to shake off its reputation as a soggy school dinner vegetable, we are more than happy to sing its healthy praises. Cauliflower is rich in immune boosting vitamin C and folate, and it has various antioxidants and anti-inflammatory properties. Some studies have even cited its benefits in helping to prevent certain types of cancer.

This incredibly simple couscous recipe makes a welcome change from the standard version and is both naturally gluten-free and packed with nutrients. In its raw taste it still has a very strong “cauliflowery” flavour, however lightly steamed this softens.

INGREDIENTS

  • 1 cauliflower

  • Knob of butter or coconut oil

  • Drizzle of olive oil

INSTRUCTIONS

  1. Simply cut your cauliflower into wedges and remove the thick inner core.

  2. Place the florets into a Magimix and blitz or pulse until it resembles couscous. You can at this point either leave it and have it raw as a salad or you can place a small knob of butter or coconut oil into a pan and lightly cook/steam the cauliflower.

  3. Put the butter or coconut oil in a saucepan and add your cauliflower couscous. Stir and then on a low to medium heat add the lid to the pan and allow to steam for a couple of minutes. When lightly cooked take off the heat and serve. Drizzle some olive oil through.

    Notes

    This is delicious both raw or cooked with some chopped herbs and raisins stirred through. Treat it as you would regular couscous and experiment with different spices and combinations.
    Other nice things to throw in include raisins, dried apricots, dried cranberries, feta, nuts such as pistachio, pine, cashew, etc, and toasting nuts brings out their real flavour.