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  • Spiced Cauliflower Cous Cous

    June 17, 2015 / Niki / 4 Comments

    This deliciously spiced cauliflower cous cous (it looks just like cous cous because of the addition of turmeric) may now be my favourite way to eat cauliflower rice!
    The flavours are inspired by my love of spicy aromatic middle eastern food and I think that the combination of spices, lemon juice and pomegranate seeds are delicious!

    If you haven’t tried cauliflower rice before, this is a great one. It’s delicious, easy to make, healthy (of course) and much lighter than a grain based meal.

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    I’ve added some healthy extras; turmeric giving the cauliflower of lovely golden colour, warming ginger and a few handfuls of kale. And topped with juicy popping pomegranate seeds and crushed nuts for extra texture and protein.

    In other news I am really excited to be going to a two day raw food course at The Wild Food Cafe this weekend – I can’t wait to taste and create some of their amazing raw delights. Their raw vegan cheesecakes look AMAZING. Excited.

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    Info

     

      2- 4 servings
      10 minutes preparation time
      15 minutes cook time

    Ingredients

    • 1 onion chopped
    • 2 tbsp olive oil
    • 1 Ramiro pepper chopped
    • 1tsp: turmeric, cumin seeds, ground cumin, black mustard seeds, mixed spice
    • 1 tsp harissa paste
    • Knob grated ginger
    • 3 garlic cloves grated
    • Salt and pepper
    • 1 cauliflower head – chopped up
    • 2 cups kale
    • Big handful olives chopped up
    • Juice 1 lemon
    • 1 tsp tamari
    • 1 tsp maple syrup
    • 2 tbsp pomegranate seeds
    • 2 tbsp crushed nuts

    Directions

    1. Fry the onions with the oil on a medium heat for 5 minutes until soft, then add the peppers and cook until soft – a couple of minutes.
    2. Add all the spices and stir for a couple of minutes then add the garlic, harissa and ginger. Stir for a minute or so then turn off the heat.
    3. Add the cauliflower florets to a food processor and blitz to a fine grain (you may need to do this in a couple of batches). Add to the pan and stir thoroughly.
    4. Turn the heat back on and cook the rice for 5 minutes then add the kale. Stir to wilt the kale.
    5. Next squeeze in the lemon juice, add the maple syrup, tamari, salt and pepper.
    6. Finally stir in the olives, top with pomegranate seeds and crushed nuts.

    4 Comments

    1. Kathryn on June 18, 2015 at 5:50 am

      This looks amazing Niki will definitely give it a try, I love riced cauliflower and if I’m being lazy I just cook and mash it X

      Reply
      • Niki on June 18, 2015 at 7:54 pm

        Thank you Kathryn! I love cauliflower mash too. In fact I love all things Cauliflower!
        Niki xx

        Reply
    2. Arianne on May 1, 2016 at 4:25 pm

      This looks so good! How many servings does it do?

      Reply
      • Niki on May 2, 2016 at 7:43 am

        Hey Arianne
        Two big ones..
        Best wishes
        Niki ????????

        Reply

    Leave a Comment





    Recipe Tags: Cauliflower cous cous rice vegan

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