Cauliflower couscous

vegan, gluten free

When I initially heard about this recipe I was pretty sure that will be normal couscous with pieces cauliflower. I was really pleasantly surprised!

This recipe can replace couscous or rice in any dish, hot or cold, side dish or otherwise. Cauliflower couscous (in my opinion) really does mimic the texture of actual couscous remarkably well. If you were waiting for a vegan recipe with a few less carbs – here it is.

cauliflower couscous

Ingredients:

1 Large cauliflower

½ cup toasted hazelnuts (finely grated)
2 tablespoon risens
4 tablespoons flat parsley leaf (chopped)
2 tablespoons mint (only leaf – chopped)
2 tablespoon lemon juice
1 teaspoon grounded cumin
½ teaspoon cinnamon
¼ teaspoon chilli flakes 
1 teaspoon tumeric
3-4 tablespoon olive oil

Method:

Remove the outer leaves from the cauliflower, cut it into quarters.

Preheat oven in 200C. Place cauliflower on baking tray and bake for 10 minutes. Turn cauliflower and bake another 5 minutes. Make sure they will not burn.

Grate the cauliflower on the coarse side of the grater. You may find you’re left with a few bigger pieces, which will give the ‘rice’ a chunkier texture.

Place grated cauliflower in a bowl with the remaining ingredients. Mix it all well and serve.