Cauliflower couscous
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 2-3
Ingredients
- 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
Instructions
- Preheat oven to 175°C (electric)
- Carefully wash and dry cauliflower
- Carefully cut florets away from main stem
- Slice larger florets until you have ¾ cup full to bake
- Line a baking tray and place these cauliflower slices on the tray
- Add 1 tablespoon of the oil and season to bake for 18 minutes
- Turn slices at the 9 minute mark
- Whilst baking, prepare the remaining cauliflower by blitzing in a food processor
- Do so lightly so as not to end up with too fine a couscous
- Add cauliflower couscous to a large mixing bowl
- Heat a small frypan on medium heat
- Once hot, add almonds and dry toast for a few minutes until golden and toasty
- Keep an eye on the nuts as they burn quickly
- Roughly chop herbs, crumble fetta and add with remaining ingredients to the couscous
- Once baked, add cauliflower slices, season and and serve
