Cauliflower ‘couscous’ with almonds, currants and mint

Cauliflower ‘couscous’ with almonds, currants and mint

By
From
Cut the Carbs!
Serves
4-6

This is a nifty trick. It turns out that by grating a cauliflower or giving it a swift tumble in a food processor, you can transform its rubbly nodules into small grains that closely resemble couscous. You can serve it raw, but I find a few minutes in a frying pan help to coax the best flavour out of them. From there, the rest is pure instinct. This salad takes its cue from my favourite way to consume couscous. The currants are plumped up by the bergamot tannins in Earl Grey tea and the almonds and herbs provide the necessary colour and texture. You can try serving this under a tagine (perhaps the Lamb Shank and Fig Tagine) or on its own with a tahini-yoghurt dressing and some barbecued chicken, fish or lamb. Incidentally, the tahini-yoghurt dressing also makes an excellent marinade for chicken or lamb. Try making double and leaving the proteins to marinate in the fridge for 30 minutes before baking or grilling them.

Ingredients

Quantity Ingredient
75g currants
125ml strong, hot earl grey tea
2 tablespoons olive oil
1 large head cauliflower, grated on a box grater into small fragments like chubby couscous grains
A pinch sea salt
1/2 lemon, grated zest and juiced
40g flaked almonds, toasted and chopped
small bunch fresh flat-leaf parsley, chopped
small bunch fresh mint, chopped

Tahini-yoghurt dressing

Quantity Ingredient
1 tablespoon tahini
150g greek yoghurt
1 tablespoon olive oil
1/2 lemon, grated zest and juiced

Method

  1. Soak the currants in the Earl Grey tea for 10–15 minutes until they have plumped up.
  2. In the meantime, place a large frying pan over medium heat and add the olive oil, cauliflower grains and salt. Sauté for 5 minutes to help remove the raw taste from the cauliflower.
  3. Transfer the contents of the pan to a bowl with the lemon zest and juice, almonds, fresh herbs and plumped, drained currants. Stir to combine.
  4. To make the tahini-yoghurt dressing, mix all the ingredients together to combine.
  5. Serve the ‘couscous’ with the tahini-yoghurt dressing on the side, or underneath a tagine.
Tags:
healthy
low carb
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again