Moroccan style cauliflower 'cous cous'

Moroccan Cauliflower ‘cous cous’.

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It’s all the rage at the moment to replace rice, cous cous, pasta and so on with cauliflower and whilst I try not to get too caught up in food ‘trends’ (I’m not a lover of the green smoothie and raw desserts – they just taste like a blob of cold, hard coconut to me) I’m a fan of this one.

I make this when I’m in a contemplative mood as it requires finely dicing your veggies so it can be a bit fiddly diddly. You can use just about any vegetable you like in this. Be creative.

  • ½ head of cauliflower
  • Handful of green beans (finely sliced)
  • 1 small carrot (finely diced)
  • Few spears of asparagus (finely sliced)
  • 2 spring onions (finely sliced)
  • Few leaves of kale chopped (I rub them with a bit of salt just to soften them)
  • ½ yellow capsicum (finely diced)
  • 1 stalk or celery (finely diced)
  • Freshly chopped mint
  • Parsley
  • Pine nuts
  • Sesame seeds
  • Currants
  • Cumin
  • Cinnamon

‘Rice’ your cauliflower. I do this by pulsing it in a food processer (if you don’t have one you can grate the cauliflower).

Dry fry your cauliflower to remove any moisture and until it starts to brown slightly.

Towards the end of the cooking process add salt, pepper, cumin and cinnamon and stir until the aromas are released (you could use any spice combo you like – Ras El Hanout would be a good one).

Remove from heat, cool slightly, then add all your other ingredients.

Dress with a combination of extra virgin olive oil and lemon juice.