Cauliflower couscous
- Side
- Easy
- 1-2
- 30 minutes
PT30M
This simple cauliflower couscous recipe makes a wonderful and healthy salad or side dish and happens to be both gluten-free and vegan. Raw cauliflower is blended up to resemble couscous and mixed with plenty of fresh herbs, pomegranate seeds and grapes for a delicious salad full of flavour and texture.
This recipe is taken from Essential by Ollie Dabbous (Bloomsbury Publishing, £30). Photography by Joakim Blockstrom
Ingredients
Cauliflower couscous
- 1 jasmine teabag
- 30g of sultanas
- 250g of cauliflower , chopped
- 5 tbsp of mixed nuts and seeds, such as pine nuts, pistachios and poppy seeds
- 1 tbsp of chopped dill
- 1 tbsp of chopped parsley , or chopped lovage
- 1 tbsp of fresh mint leaves , chopped
- 30g of olive oil
- 1/2 lemon , zested and juiced
- 1 pomegranate , deseeded
- 40g of red grapes , halved
- 1/2 garlic clove , minced
- fine sea salt
To serve (optional)
- Sesame labneh
- dukkah
Equipment
- Blender
Method
Make a cup of tea with the jasmine teabag and add the sultanas. Leave to soak for a couple of hours ideally, or at least while you prepare the other ingredients
- 1 jasmine teabag
- 30g of sultanas
Blend the cauliflower in a food processor until the texture resembles couscous. Transfer to a mixing bowl and season lightly with salt
- 250g of cauliflower , chopped
- fine sea salt
Toast the nuts and seeds in a hot dry pan – or in an oven preheated to 180ºC – until golden, season lightly with salt, then add to the cauliflower along with the herbs, olive oil, lemon zest and juice, pomegranate, grapes, garlic and drained sultanas
- 5 tbsp of mixed nuts and seeds, such as pine nuts, pistachios and poppy seeds
- 1 tbsp of chopped dill
- 1 tbsp of chopped parsley , or chopped lovage
- 1 tbsp of fresh mint leaves , chopped
- 30g of olive oil
- 1/2 lemon , zested and juiced
- 1 pomegranate , deseeded
- 40g of red grapes , halved
- 1/2 garlic clove , minced
Keep at room temperature until serving, as it's far more enjoyable to eat than when it’s straight out of the refrigerator. Serve the couscous in a bowl with labneh on the side, topped with a generous scattering of dukkah
- Sesame labneh
- dukkah
Go to Comments
Cauliflower couscous
