Recipe for Cauliflower Couscous submitted by Margaret Hobbs
This serves 4 and is a good way to get use out of your cauliflower other than eating with a cooked dinner. I saw the recipe on Lorraine ITV and have made it loads of times and it’s very tasty. I serve it with a vegetable tagine. Quick and easy to make.
Ingredients for Cauliflower Couscous:
- 1 small cauliflower
- 1 tablespoon olive oil
- 2 tablespoons parsley
- Juice of 1 lemon
- ½ red onion
- 50g toasted almonds
- Salt and pepper to taste
Method for Cauliflower Couscous:
- Grate cauliflower or pulse in food processor until it looks like large breadcrumbs, put in a bowl and drizzle with the oil, scatter on a large baking tray and sprinkle with salt and pepper.
- Roast in a preheated oven 180 fan for 25 minutes. Keep an eye on it so it does not burn.
- Once cooked put back into the bowl, add parsley, lemon juice, onions and almonds, taste again for seasoning.
- Serve warm.
This is a great substitute for rice for people who don’t like rice like myself.