Cauliflower Couscous Recipe

Ingredients

SERVES 6

1 cauliflower (about 600g)

olive oil, for roasting and frying

2 banana shallots, diced

2 garlic cloves, diced

juice of ½ a lemon

1 tsp ground cumin

3 tbs water

1 stick of celery, peeled and diced

25g pine nuts, toasted

25g hazelnuts, toasted

25g pistachios, toasted

25g golden raisins, 25g dried apricots, chopped

50g podded edamame beans

a small bunch of parsley, chopped

The recipe

STEP 1

Break the cauliflower into florets and slice half of them into thin, 5mm slices, so you can see the cross-section of each one. Place any un-sliceable edges in a food processor along with the remaining half of the cauliflower and pulse until you have a rough mixture that resembles bread crumbs.

STEP 2

Put the sliced cauliflower on a roasting tray, drizzle with olive oil and place in an oven heated to 200°C/Gas Mark 6 for 15 minutes, until golden and crisp at the edges, then season with salt and pepper.

STEP 3

Warm a tablespoon of olive oil in a large frying pan and fry the shallots with a pinch of salt over a medium heat for 6-7 minutes, until they turn soft and translucent. Stir in the garlic and pulsed cauliflower and turn the heat up to medium-high. Fry for a further 5 minutes, until the cauliflower is catching and beginning to take on some colour. Remove from the heat and stir in the lemon juice and ground cumin.

STEP 4

Take a quarter of the fried cauliflower mixture and blitz in the food processor with the water and a tablespoon of olive oil until completely smooth, to make a quick dressing.

STEP 5

Stir the roasted cauliflower through the remaining fried cauliflower and toss through the celery, nuts, dried fruit and edamame. Drizzle with the cauliflower dressing and parsley before serving.