Just like zucchetti, cauliflower couscous (or rice, as some call it) is also making quite the internet rounds these days. I totally understand why, because it’s a very easy way to add more vegetables to your meal and substitute rice with a more healthy option. Check out the recipe below!
How do I make cauliflower couscous?
Use 1 cauliflower. Remove the leaves, hard core and stalks. Break the remaining parts into large florets with your hands and add them to a food processor. Pulse the cauliflower in 1 second pulses until it has the consistency of couscous. If you don?t have a food processor, you could also grate the cauliflower by hand.
You can use it raw (like the recipe below) or make it more tender by cooking it. Heat a large pan over medium heat with a bit of olive oil. Add the cauliflower couscous, stir and then cover the pan. Cook for five to eight minutes.
Now try this recipe for cauliflower couscous with roasted chickpeas and lemon basil dressing!
couscous or 1 cauliflower, see above
1 can of chickpeas (drained)
250 g cherry tomatoes
50 g black olives
1 clove garlic, minced
1 tablespoons of fresh lemon juice
1 teaspoon of lemon zest
2 tablespoons of fresh basil, finely chopped
1 teaspoon mustard
5 tablespoons olive oil
Preheat the oven at 200 C. Rinse the chickpeas and pat them dry. Mix them in a bowl with some olive oil, salt and cayenne pepper. Spread them out on a baking tray and roast for circa 30 minutes, until brown and crispy. Toss them after 15 minutes.
Meanwhile, chop the cherry tomatoes and olives in small chunks. Now make the dressing by adding the minced garlic, lemon juice, zest, basil, mustard and olive oil into a bowl and whisk it. Taste it and add a bit of salt and pepper if desired.
Now toss the cauliflower couscous, tomatoes and olives in a salad bowl. Add as much dressing as you like and mix it through. Enjoy!
Lots of love,