Ingredients
- 1 head cauliflower
- ½ cup toasted almonds, roughly chopped
- 1 x 400g can chickpeas, drained and rinsed (or you can cook your own)
- ½ cup raisins (or cranberries or currants)
- ½ bunch of parsley, coriander, mint, roughly chopped
- 4 tbsp. olive oil
- ⅔ tsp. cinnamon
- ½ tsp. paprika
- ⅓ tsp. cumin
- ⅓ tsp. coriander
- Salt & pepper to taste
Cauliflower Couscous
Method
- Wash and dry the cauliflower very well
- Cut into florets, discard stem and leaves
- Place into a food processor, pulse several times until it crumbles and resembles couscous
- Do not over-process or it will turn into puree
- Set aside
- In a large non-stick pan, over medium-high heat, pour in 1 tbsp
- of olive oil and add the drained chickpeas
- Add ⅓ tsp
- of the cinnamon and toast for 3-4 minutes
- Remove and set aside
- Heat the remaining 3 tbsp
- of olive oil and add the cauliflower
- Add the remaining spices, season with salt & pepper and cook, stirring frequently for 4-5 minutes
- Stir through the raisins, chickpeas, almonds, chopped herbs and serve immediately
Comments
This is an extremely versatile and customizable recipe. Feel free to change any of the spices, nuts, or herbs.
