I’ve been wanting to make Cauliflower couscous for a while, but like with most things, it just got pushed down the list of things to do. On Sunday we had friends to dinner, one of whom it on a detox (which she’s blogging about here
– whether you’re on a detox or not, it’s actually pretty funny reading about hers- she’s very honest!) The strict food that she can and cannot eat, coupled with a new food processor meant it was the right time to give the veggie couscous a go.
This makes a really easy, healthy side dish, is gluten free and could be easily adjusted to make it Paleo and Whole30 compliable- removing the feta/chickpeas as necessary.
1 large head cauliflower
1tbsp coconut oil
200g can chickpeas, drained
100g pomegranate seeds
50g feta, crumbled
small handful fresh mint, roughly chopped
small handful fresh coriander, roughly chopped
1 Cut the cauliflower into small florets and blitz in the food processor until it resembled breadcrumbs (be careful not to puree it!).
2 Heat the oil in a large frying pan over medium heat, toss through the cauliflower. Cook until slightly toasted and warmed through; about 1min. You don’t want to overcook so that your cauliflower becomes mushy.
3 Transfer to a serving bowl and stir through the remaining ingredients with plenty of seasoning. Seriously, it can take a lot of salt! Serve immediately or chill and serve later.
I served the Cauliflower couscous alongside some Lamb and Harissa meatballs, homemade hummus, tzatziki and salad. I also made the boys some regular couscous, fearing that I didn’t have enough of the veggie stuff. I was surprised by how much they enjoyed the Cauliflower couscous- they ended up mixing the two together, which would be a great way to get extra veggies in!
Sorry for my absence over the past few days, I hope you had a lovely weekend! I’m happy to share the other recipes if anyone likes, just let me know!