"All you need to know for a healthier child...."
We are very pleased that cauliflower is experiencing something of a well deserved comeback. Eager to shake off its reputation as a soggy school dinner vegetable, we are more than happy to sing its healthy praises. Cauliflower is rich in immune boosting vitamin C and folate, and it has various antioxidants and anti-inflammatory properties. Some studies have even cited its benefits in helping to prevent certain types of cancer.
This incredibly simple couscous recipe makes a welcome change from the standard version and is both naturally gluten-free and packed with nutrients. In its raw taste it still has a very strong "cauliflowery" flavour, however lightly steamed this softens.
Cauliflower Couscous
Place the florets into a Magimix and blitz or pulse until it resembles couscous. You can at this point either leave it and have it raw as a salad (more recipes coming soon and for inspiration look at other couscous or grain recipes) or you can place a small knob of butter or coconut oil into a pan and lightly cook/steam the cauliflower (see below).
Serves 4 adults
Ingredients
1 cauliflower
Knob of butter or coconut oil
Drizzle of olive oil
Method
Simply cut your cauliflower into wedges and remove the thick inner core.
Put the butter or coconut oil in a saucepan and add your cauliflower couscous. Stir and then on a low to medium heat add the lid to the pan and allow to steam for a couple of minutes. When lightly cooked take off the heat and serve. Drizzle some olive oil through.
This is delicious both raw or cooked with some chopped herbs and raisins stirred through. Treat it as you would regular couscous and experiment with different spices and combinations.
Looking for more ideas?
Have a look at more side dishes including Guacomole, Hummus and Smoked Salmon Dip/Pasta Sauce.
