Cauliflower couscous or ‘rice’ is a great alternative to the more traditionally used rice.
Not only is it super low in calories and bursting with veggie goodness it really does work as a faux rice, especially when smothered in sauce.
This cauliflower couscous recipe is by healthy living guru Calgary Avansino and it is well worth trying out.
Cauliflower has such a neutral taste that it makes a great side dish as part of a big curry or tagine feast. It’w a wee bit fiddly, but totally worth it.
Ready in 20 minutes
1 large cauliflower (about 750g after trimming)
3tbsp extra virgin olive oil
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground nutmeg
Grated zest of 1 lemon
Juice of ½ lemon
15 mint leaves, roughly chopped
60g pistachios, toasted and roughly chopped
4 spring onions, chopped
100g goats' cheese, crumbled
1 x 400g can chickpeas, drained and rinsed
½ pomegranate, seeds removed (optional)
Juice of 1 lime
Salt and pepper
1. Core and cut the cauliflower into medium florets. Blitz the florets in a food processor until they resemble couscous. Do this in two batches if the food processor is more than three-quarters full. Don't over-blend, otherwise it will become pureed - that's baby food, not couscous.
2. Add two tablespoons of olive oil to the blended cauliflower and fluff with a fork, then season with the salt, pepper, turmeric, cinnamon and nutmeg.
3. Finally add all the remaining ingredients except the lime juice, and toss together. Add additional olive oil, salt and pepper if necessary. Pour the lime juice over the top and serve.
Recipe and photo credit: Keep It Real by Calgary Avansino
Have you tried cauliflower couscous? Let us know in the comments below.