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easy recipes for busy people

Cauliflower Couscous Salad

I hate cauliflower…it’s so bland the only time I liked it is when my cousin made it for Christmas lunch covered in cheese sauce, that was the case until this week.

I had dinner with a group of lovely ladies at a fantastic restaurant in Northcote. We picked the banquet because everything on the menu sounded so amazing we would have sat there all night trying to decide for ourselves. One of the dishes served was cauliflower couscous. I can tell you one thing for sure, I would not have chosen that, yet here we are…

It may not be the authentic restaurant version but either way, I’m a convert. I’m going to eat all of it for my dinner tonight but really it is probably meant to be served as a side for 4-6 people or split between 2 and served with a grilled lamb steak or chicken fillet.

There was a little bit of prep but nothing too onerous, I couldn’t have cooked anything complicated tonight. Between dress fittings for my bridesmaids (6 weeks to go, eeeek!!), a batch of nectarine chutney on the stove (house smells amazing) and the putting green being installed in the back yard (yes you read that right), I’m pretty damn tired.

Anyway, even if you hate cauliflower too I would recommend giving this a try…

Also, if you’re signed up to receive notifications of new posts you may notice this one is a day early (Sunday was my post day)…I’m trying to make them earlier after feedback from Wendy, I was posting after her shopping was already done so I’m aiming to get ahead and start posting on Friday.

I’ve converted to liking cauliflower…

 

Putting green is looking good…

 

Chutney too…it’s like boiling hot lava

 

Cauliflower ready for blitzing
It looks like mush at this point

 

Starting to look like the real deal
Loaded up with spices (and a few stray parsley leaves)

 

Herbs, pickled lemon & figs ready to go

 

After stir-frying sprinkle with pomegranate, herbs & slivered almonds…delicious

 

won’t last long!!

 

Print Recipe
Cauliflower Couscous Salad
Cauliflower couscous with parsley, mint and spices...surprisingly delicious and low carb
Course Lunch, Main Meal, Sides
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Lunch, Main Meal, Sides
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Remove the florets from the cauliflower & blitz in a food processor until fine...don't worry if it looks like mush, it will be fine after stir-frying
  2. Place the cauliflower in a bowl and mix through the cumin & chilli
  3. Chop the herbs and pickled lemon
  4. Heat 1 tbsp of oil to a pan
  5. Add the cauliflower & stir-fry for a minute or so
  6. Add a lid to the pan & allow the cauliflower to steam for 2 minutes
  7. Remove the lid, add the pickled lemon, salt and sultanas & stir
  8. Remove from the heat and stir through the herbs and nuts
  9. Put in a serving bowl and sprinkle over the pomegranate seeds
  10. Drizzle with 1 tbsp oil & serve
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