Spiced Cauliflower Cous Cous
This deliciously spiced cauliflower cous cous (it looks just like cous cous because of the addition of turmeric) may now be my favourite way to eat cauliflower rice!
The flavours are inspired by my love of spicy aromatic middle eastern food and I think that the combination of spices, lemon juice and pomegranate seeds are delicious!
If you haven’t tried cauliflower rice before, this is a great one. It’s delicious, easy to make, healthy (of course) and much lighter than a grain based meal.
I’ve added some healthy extras; turmeric giving the cauliflower of lovely golden colour, warming ginger and a few handfuls of kale. And topped with juicy popping pomegranate seeds and crushed nuts for extra texture and protein.
In other news I am really excited to be going to a two day raw food course at The Wild Food Cafe this weekend – I can’t wait to taste and create some of their amazing raw delights. Their raw vegan cheesecakes look AMAZING. Excited.
- 1 onion chopped
- 2 tbsp olive oil
- 1 Ramiro pepper chopped
- 1tsp: turmeric, cumin seeds, ground cumin, black mustard seeds, mixed spice
- 2 tsp chilli flakes,
- Knob grated ginger
- 3 garlic cloves grated
- Salt and pepper
- 1 cauliflower head – chopped up
- 2 cups kale
- Juice 1 lemon
- 1 tsp maple syrup
- 2 tbsp pomegranate seeds
- 2 tbsp crushed nuts
- Fry the onions with the oil on a medium heat for 5 minutes until soft, then add the peppers and cook until soft – a couple of minutes.
- Add all the spices and stir for a couple of minutes then add the garlic and ginger. Stir for a minute or so then turn off the heat.
- Add the cauliflower florets to a food processor and blitz to a fine grain (you may need to do this in a couple of batches). Add to the pan and stir thoroughly.
- Turn the heat back on and cook the rice for 5 minutes then add the kale. Stir to wilt the kale.
- Next squeeze in the lemon juice, add the maple syrup, salt and pepper.
- Finally top with pomegranate seeds and crushed nuts.