Recipe: Cauliflower Couscous
Cauliflower is such an amazingly versatile ingredient and I often see huge chunks of it going to waste. The leaves and the stem are absolutely delicious so make sure you use all of it. This dish is a great little salad, lovely served with some feta cheese or just as it is for a little vegan number.
Cook time: 20 mins
Serves: 2
Ingredients
Whole cauliflower (you will need half)
1 Garlic clove
1 Lemon
Olive oil
100g Couscous
2 tsp zatar (any spices you like)
1 big handful of fresh coriander
Method
Prepare your cauliflower, trim off the leaves, cut down any of the thicker leaves so the stems are not too thick. Cut off a few florets and slice into thin cross-sections.
Drop your cauliflower leave into salted boiling water for 2-3 mins, drain and set to one side.
Heat two non-stick pans and drizzle in a little oil. Add your sliced florets to one and your leaves to the other. Fry over medium to high heat for 3-5 mins or until nice and golden and caramelised.
Turn the heat down on both pans and add some grated garlic and split the juice of half a lemon in the pans, then sprinkle in some zatar into the florets.
Meanwhile, add couscous to a bowl, squeeze in the other half of the lemon, a sprinkle of salt and a dribble of oil. Give a good mix then just cover with boiling water. Leave uncovered for 5 mins to rehydrate.
To build the dish, fluff the couscous and mix through some freshly chopped coriander and the florets, give a good mix and load up onto a plate. Top with the leaves and get stuck in.
Martyn Odell aka “The Lagom Chef”
is a no-nonsense honest and humble trained chef with over 15 years experience in kitchens across the world. With a genuine passion for healthy eating and saving the planet.
He shows people how to use everyday ingredients in creative and clever ways, making sustainable cooking at home easy, digestible and fun!
You can find him on Instagram @LagomChef and via his website.