This recipe for cauliflower cous cous proves just how versatile the humble cauliflower can be. Whether you’re using it as a meat replacement for salads or as a tasty accompaniment, this versatile vegetable never lets you down.
Many people think about the cauliflower as a dull and dreary food that tastes bland and uninspiring. However, most of those people haven’t explored its true potential. Mash it, roast it, fry it, toast it, puree it — cauliflower can play a huge part in a vegetarian or vegan diet. This particular recipe showcases the versatility of cauliflower in a spectacular way.
Cauliflower Cous Cous
- 1 cauliflower head, cut into florets
- 1tbsp chopped rosemary
- 1 garlic clove, minced
- Juice of half a lemon
- 75ml extra virgin olive oil
- 1/2tspn ground black pepper
- 30g sliced almonds
- 15g sliced onion
Preheat an oven to 400F.
Place your cauliflower into your favourite blender, and process it until it has been finely chopped.
Put the cauliflower on a greased baking sheet and roast for around seven minutes – until the cauliflower is golden brown.
Take the cauliflower out of the oven and allow to cool.
Put your rosemary, lemon, oil, garlic, salt and pepper into a mixing bowl, and whisk until fully combined.
Add your cauliflower to the bowl, along with the onions and almonds.
Toss the mixture fully to combine, and serve immediately.
If you like a little heat with your salads, blend some fresh chilli peppers with the cauliflower.