Cauliflower Couscous

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.


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!!


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