Cauliflower ‘Cous Cous’

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I always loved cous cous, but for people who are looking to avoid or reduce their gluten intake this cauliflower cous cous is a great alternative. Whilst the flavour is unmistakably cauliflower, the fluffy texture is so similar to cous cous, meaning that it works as a healthier replacement in most dishes.

The recipe below is for a basic lemon and coriander flavour dish, but you can make your cous cous whatever flavour you like! I like seasoning mine with chilli powder and peppers, or get inventive and throw in some paprika, garlic and onions. It’s up to you!

Serves 1 person as part of a main meal or 2 as a lighter side dish

Preparation time: 10 minutes

½ cauliflower head

1 tbsp fresh coriander

5 tbsp water

1-2 tbsp lemon juice

Sea salt and black pepper to taste

  1. Break the cauliflower into smaller florets and pulse in a food processor until it forms a cous cous-like consistency.
  1. Finely chop the coriander, then add this with the cauliflower and water to a frying pan. Place on a medium heat.
  1. Keep stirring the ‘cous cous’ while it cooks – once the pan has heated up and it is cooking, add in the lemon juice. Keep stirring to stop it from sticking or burning.
  1. Cook for a further 3-5 minutes depending on the strength of your heat – when done, the cauliflower should have taken on a fluffier texture but not be mushy.
  1. Remove from the heat and add sea salt and black pepper to taste, then serve with a vegetable stew, raw salad, or whatever you fancy.

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