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Cauliflower couscous

A vegetable side which goes well with stews, tagines or roasted vegetables, or delicious as part of a salad meal in the summer. It’s a great way to use up left over cauliflower after making cauliflower steaks.

Time 60 mins
Skill Level Easy

Ingredients List

Serves 4
  • 200 g cauliflower
  • 50 g cashew nuts
  • 30 g sultanas
  • 20 g preserved lemons fruit and pips removed, peel only
  • flat leaf parsley a small bunch of
  • salt and pepper


  1. Soak sultanas in enough boiling water to cover for approx. 30 mins.  Drain.
  2. Roughly chop the cauliflower and blitz in a food processor until it resemble fine crumbs.  Season with salt and pepper.
  3. Line a colander or steamer with muslin cloth, add the cauliflower, cover with a lid, and steam over a pan of simmering water for 2-3 minutes until softened.  Set aside.
  4. Separate the peel from the fruit and pips of the lemons, and finely dice the peel. Finely chop the parsley.  Roughly chop the cashews. 
  5. Fold the raisins, lemon peel, parsley and cashews gently through the cauliflower couscous.  Check seasoning and serve.

See my Instagram feed @billys_kitchn for more OMS friendly recipe ideas.