I have wanted to try this recipe for ages and Paulie made some garam masala so Ithought I would add it to this to this recipe and tasted so good. I didn’t realse cauliflower could change its texture and flavour as much as this and it worked so well. It is certainly cheaper and healthier than a bag of couscous. You can add want you want to the cooked cauliflower rice to suit your preferred flavours. It is great as a vegetarian main or a side to some lamb chops or chicken. If you haven’t given this a try yet, do as it is s easy to make and really tasty.
Ingredients (serves 2 as a main or 4 as a side)
- 1 head of cauliflower
- 1 tbsp garlic oil (recipe here)
- 1 tbsp olive oil
- 1 tbsp garam masala (recipe here)
- pinch of salt
- 1 red roasted pepper, roughly chopped
- 1 tbsp dried cranberries, soaked in water for 1 hour
- 1 tbsp preserved lemons, roughly chopped (recipe here)
- 4 sundried tomatoes, roughly chopped
- 8 walnuts, roughly chopped
- 80g feta cheese, roughly chopped
- 1 tsp fresh coriander, chopped finely
- 1 tsp mint, chopped finely
- Heat oven to 180C degrees fan. Remove the outer leaves from the cauliflower and the hard inner core, then roughly chop up the florets (don’t worry about how they look, they are going to be blitzed). Put the cauliflower in the large bowl of a food processor, blitz for 30 secs until it resembles couscous grains, then tip into a large bowl.
- Mix the garam masala and olive oil’s into the cauliflower and season to taste. Spread the cauliflower ‘couscous’ out on a large baking tray in an even, thin layer. Roast for 12 mins, mixing halfway through so that it is evenly toasted, then set aside to cool slightly.
- Once at room temperature, stir through the remaining ingredients. Enjoy.