Cauliflower Couscous




Cauliflower couscous
Prep time
Cook time
Total time
yield: 2-3
  • 1 regular cauliflower head
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • ⅓ cup raw almonds
  • ½ cup fresh parsley leaves
  • ⅓ cup fresh mint leaves
  • 75g fetta
  • ¼ cup sultanas
  1. Preheat oven to 175°C (electric)
  2. Carefully wash and dry cauliflower
  3. Carefully cut florets away from main stem
  4. Slice larger florets until you have ¾ cup full to bake
  5. Line a baking tray and place these cauliflower slices on the tray
  6. Add 1 tablespoon of the oil and season to bake for 18 minutes
  7. Turn slices at the 9 minute mark
  8. Whilst baking, prepare the remaining cauliflower by blitzing in a food processor
  9. Do so lightly so as not to end up with too fine a couscous
  10. Add cauliflower couscous to a large mixing bowl
  11. Heat a small frypan on medium heat
  12. Once hot, add almonds and dry toast for a few minutes until golden and toasty
  13. Keep an eye on the nuts as they burn quickly
  14. Roughly chop herbs, crumble fetta and add with remaining ingredients to the couscous
  15. Once baked, add cauliflower slices, season and and serve


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