Cauliflower - it's almost like a vegetable cloud, resting in a big leafy cup! This recipe is a fantastic way to use up a whole head of cauli without feeling overwhelmed. It creates a lovely light lunch by itself, or something super spectacular when paired with fish or chorizo.
Ingredients:
100g chopped almonds
1-2 Tbsp honey or agave syrup
A splash of olive oil
1 head of cauliflower, roughly chopped
1 clove garlic
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of chilli powder
A splash of apple cider vinegar
1 orange or lemon, juice and zest
2 handfuls of fresh mint, parsley and/ or coriander, chopped
Sea salt
The How-To:
Toast the nuts or seeds in a dry frying pan. Once golden and fragrant, drizzle in the honey. Let it sizzle a bit so that it coats the nuts or seeds with a sticky, caramel glaze; add a little olive oil to keep the honey from clumping too much. Set aside.
Whizz up the cauli and garlic in a food processor until it resembles couscous. If you don't have a fancy whizzy gadget, just chop finely! Mix the spices together and fold through the cauli. Gloss with a little olive oil and a splash of vinegar. Add some citrus juice and zest, along with the herbs, and nuts or seeds. Enjoy!!