Tuesday, 5 August 2014

Roast Cauliflower Couscous

Roasted cauliflower couscous is one of my favourite ways to serve cauliflower , and it makes a nice change from cauliflower cheese. In this recipe I was inspired by Anna Hansen ( New Zealand raised chef who runs a hugely popular restaurant called the Modern Pantry in London) to roast it with fennel and turmeric. She completes it with lemon rind, and mint but I like to use orange rind and coriander and to stir in some sliced almonds.
To make a more substantial vegetarian meal add some chopped eggs and green peas.


1 cauliflower 
1/2 teaspoon of ground turmeric 
2 teaspoons of fennel seeds
1/4 cup of sliced almonds 
1 tablespoon of olive oil
salt and freshly ground black pepper
a handful of chopped coriander


Mix together
1  tablespoon of olive oil
3 tablespoons of orange juice
1 teaspoon of finely grated orange rind
salt and pepper to taste


Break the cauliflower into florets.
Add the fennel seeds and turmeric.
Toss the cauliflower and spices in one tablespoon of olive oil.
Put in a roasting dish in one layer and roast at 200 degrees C for about 10 minutes until the florets are tinged with brown but still al dente. Do not overcook!
Leave them to cool a little them blitz in a food processor until coarse crumbs are formed.
Stir the dressing through the cauliflower.
Add the sliced almonds and coriander.
Season to taste.

To make this into a light vegetarian  meal I sometimes add some chopped hardboiled eggs.

No comments:

Post a Comment