The Portly Gourmet

Good food doesn't have to be difficult…

Cauliflower ‘Couscous’

Caulflower Couscous

So the Cauliflower experiment continues.  I’ve cooked it Buffalo Style, which I have to say was a revelation! I’ve also pan fried it in a kind of ‘steak’. But now it’s the time for Cauliflower ‘Couscous’.  This idea has been around for a while and seems to have come about from the idea of swapping out high calorie foods for lower calorie ones.

I have to say that this one is one that actually works, and doesn’t give the sense that you’re missing out (if you’re on a health kick that is). If not it’s a really nice thing to try if you’ve been staring at that Cauliflower you bought for a few days wondering… ‘What am I going to do with you?’

Basic Cauliflower Couscous

  • 150g Cauliflower
  • 1 tsp. Rapeseed Oil
  • ½ tsp. Garlic Powder

Start off by breaking your Cauliflower into small florets and then put them into a food processor. Whizz the processor until the Cauliflower resembles the consistency of Couscous. Once you’ve done that, heat the oil in a pan or wok and lightly cook the cauliflower for about 3 minutes, adding the garlic powder about half way through.

That, is your basic Cauliflower Couscous, feel free to add whatever you like to it. As you can see above I added some grilled peppers and Jalapenos. It works really nicely with tagine and also with fish. To go with fish, just add some lemon zest and some finely chopped coriander and you’re good to go!

 

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This entry was posted on April 14, 2015 by in Blog and tagged , , , , , , , , , , .
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