Cauliflower is a winter vegetable naturally high in fibre and containing lots of vitamin B. The heavy green leaves which surround the head of the cauliflower protect it from the sunlight and thus it stays white and doesn’t turn green.
Sometimes called cauliflower rice, this cauliflower couscous recipe is gluten-free, vegan and super tasty!
Cauliflower Couscous
1 small cauliflower
juice and zest of 2 limes
50g toasted sesame seeds
20g toasted crushed hazelnuts
2tsp black sesame seeds
Handful of chopped coriander
Trim and clean up the cauliflower by removing the outer leaves and removing the stalk. Keep the stalk and cut away the outer shell to use the center by grating it into the couscous.
Blend or grate the raw cauliflower in a food processor until it resembles a couscous texture.
Mix the rest of the ingredients then prepare the dressing.
Couscous Dressing
1 small red onion diced
1tsp honey
Small thumb sized piece of ginger grated
pinch of sugar
1tsp vinegar
2tsp sesame oil
1tbs soy sauce
Chopped red or green chilli
Salt & pepper to taste
Mix all ingredients together.
Mix through the cauliflower just before serving.
Bon appétit.
Matt Gojevic is the inspiration behind Matty G Cooks.
