Date and cauliflower couscous

Date and cauliflower couscous vegan; serves 2

cauliflower “couscous” is a new trend that’s taking over courgette “spaghetti”. I’ve added some spice and fruit. This will be a unique accompaniment to a summer BBQ. 13692150_1202111379852045_566859860_o 

Ingredients:

  • 400g cauliflower
  • 1 clove garlic, crushed
  • A handful of dates, chopped
  • 1 tbsp coconut oil
  • 1 tsp turmeric
  • t tsp ground cumin
  • 100g couscous
  • 40g pomegranate seeds
  • 15g fresh coriander, chopped
  • 1 tbsp pomegranate molasses

Method:

  1. Pulse the chopped cauliflower florets in a food processor until it has the consistency of couscous.
  2. Cook the couscous according to the packet instructions.
  3. Heat the coconut oil in a frying pan. Add the cauliflower and chopped dates in garlic, turmeric and cumin, tossing regularly. Cook until the cauliflower is lightly toasted, and has a rich golden brown colour.
  4. Combine with the couscous. Sprinkle on the pomegranate seeds and coriander, and drizzle with pomegranate molasses.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s