Cauliflower ‘couscous’

Cauliflower ‘couscous’

By
From
Taste of Australia
Serves
4 as a side
Prep
10 mins
Cooking time
15 mins
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
60ml extra-virgin olive oil
2 large eschalots, finely diced
3 garlic cloves, finely chopped
1 small or 1⁄2 large head cauliflower, stalks and stems discarded
salt
freshly ground black pepper
1/4 cup chives, roughly chopped
40g pine nuts, toasted

Method

  1. Place a frying pan over medium heat and add the oil. Add the eschalots and cook for 2 minutes, then add the garlic and cook until all is soft, approximately 1 more minute.
  2. Chop the cauliflower finely in a food processor and add to the pan with salt and pepper. Cook, stirring frequently, until the cauliflower softens, about 10 minutes. (Add a splash of water if you are afraid it might burn.) Stir through the chives just before serving and sprinkle with the pine nuts.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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