Cauliflower couscous
Side Dishes
Excerpt
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.
60 mins
Skill Level
Category
Ingredients List
for
Units:
- 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
Instructions
Instructions
- Soak sultanas in enough boiling water to cover for approx. 30 mins. Drain.
- Roughly chop the cauliflower and blitz in a food processor until it resemble fine crumbs. Season with salt and pepper.
- 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.
- Separate the peel from the fruit and pips of the lemons, and finely dice the peel. Finely chop the parsley. Roughly chop the cashews.
- 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.
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