Cauliflower couscous (or ‘rice’) is having a moment.

It’s low in calories, bursting with goodness - and in season. This recipe by healthy living guru and Vogue contributing editor Calgary Avansino is well worth trying.

It makes for a super-saintly lunch, or a great side dish as part of a big curry or tagine feast.

[Read more: Here’s how to make a Cadbury Creme Egg at home]

Cauliflower couscous recipe:


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 and fluff with a fork, then season with the salt, pepper, turmeric, cinnamon and nutmeg. Then 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.

Keep It Real by Calgary Avansino is published by Yellow Kite, priced £25