Cauliflower couscous
- Side
- 1-2
- 30 minutes
This simple cauliflower couscous recipe makes a wonderful and healthy salad or side dish and happens to be both gluten-free and vegan. Raw cauliflower is blended up to resemble couscous and mixed with plenty of fresh herbs, pomegranate seeds and grapes for a delicious salad full of flavour and texture.
This recipe is taken from Essential by Ollie Dabbous (Bloomsbury Publishing, £30). Photography by Joakim Blockstrom
Ollie says: 'A great vegetarian dish that is moreish, full of nutrients and can be prepared in minutes. Feel free to add different dried fruits, spices, herbs or nuts: whatever you have in your cupboards will be just fine… Figs, basil, apricots or coriander would all be most welcome here. This is great with barbecued meat and fish, especially if it has Middle Eastern flavours.'
Ingredients
Metric
Imperial
Cauliflower couscous
- 1 jasmine teabag
- 30g of sultanas
- 250g of cauliflower, chopped
- 5 tbsp of mixed nuts and seeds, such as pine nuts, pistachios and poppy seeds
- 1 tbsp of chopped dill
- 1 tbsp of chopped parsley, or chopped lovage
- 1 tbsp of fresh mint leaves, chopped
- 30g of olive oil
- 1/2 lemon, zested and juiced
- 1 pomegranate, deseeded
- 40g of red grapes, halved
- 1/2 garlic clove, minced
- fine sea salt
To serve (optional)
- Sesame labneh
- dukkah
Equipment
- Blender
Method
Make a cup of tea with the jasmine teabag and add the sultanas. Leave to soak for a couple of hours ideally, or at least while you prepare the other ingredients
- 1 jasmine teabag
- 30g of sultanas
Blend the cauliflower in a food processor until the texture resembles couscous. Transfer to a mixing bowl and season lightly with salt
- 250g of cauliflower, chopped
- fine sea salt
Toast the nuts and seeds in a hot dry pan – or in an oven preheated to 180ºC – until golden, season lightly with salt, then add to the cauliflower along with the herbs, olive oil, lemon zest and juice, pomegranate, grapes, garlic and drained sultanas
- 5 tbsp of mixed nuts and seeds, such as pine nuts, pistachios and poppy seeds
- 1 tbsp of chopped dill
- 1 tbsp of chopped parsley, or chopped lovage
- 1 tbsp of fresh mint leaves, chopped
- 30g of olive oil
- 1/2 lemon, zested and juiced
- 1 pomegranate, deseeded
- 40g of red grapes, halved
- 1/2 garlic clove, minced
Keep at room temperature until serving, as it's far more enjoyable to eat than when it’s straight out of the refrigerator. Serve the couscous in a bowl with labneh on the side, topped with a generous scattering of dukkah
- Sesame labneh
- dukkah
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