Wednesday, 26 March 2014
There are a lot of locally grown cauliflowers in the grocers and supermarkets around where I live at the moment and so I have been consuming quite a large number of these vegetables. My fail safe go to recipe for cauliflower is always a good spicy vegetable curry although I have been known to go a little more left field with the gluten free cauliflower pizza. Cauliflower also provides a great gluten free alternative to couscous and this recipe is so simple to make. It’s also great if you are just generally trying to keep your carb intake to a minimum.
Zest of 1 lemon
1 teaspoon lemon juice
1 tablespoon fresh oregano, finely chopped
Salt and pepper to taste
Begin by breaking the cauliflower into small florets. Bring a pan of water to the boil and add the cauliflower, cooking for about 8 minutes until just tender. Drain the cauliflower and allow the steam to escape, letting the cauliflower cool down and dry a little.
Once cooled place the cauliflower in a food processor and whizz with a pulsing action so that cauliflower starts to resemble the little grains of couscous. Be careful not to over blend the mixture otherwise you will end up with more of a puree.
Transfer the cauliflower to a large bowl and add the lemon juice and zest, the oregano and salt and pepper. Mix the added extras through the couscous until evenly distributed throughout and then serve.
Mine turned out to be a great accompaniment to a chicken and apricot tagine!