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.


