discovering a simpiler life

discovering a simpiler life

Wednesday, 30 October 2013

Moroccan cauliflower cous cous

I wanted to share this delicous salad I made for the dinner party last weekend.  I had my last cauliflower from the garden and put some thought into what it could be transformed into, a little left of center.  It really is a revelation for anyone wanting to cater for a gluten free  friend or you actually are gluten intolerant or just to try something packed full of flavour that is also so good for you ~ cauliflower cous cous.  

The basic principle of this dish, the blitzing of the cauliflower, can be adapted to many recipes in replacing a grain like rice or cous cous itself.  I have made this as a fried rice and another spin on the salad variety with a good feta, sundried tomatoes, avocado and herbs a plenty, using lemon juice and evoo as the dressing.  This moroccan take is just perfect with it, the heady flavours of cinnamon, cumin and coriander with the orange and herbs is just a burst of flavour in your mouth.  Of course, it goes without saying you can make this with ordinary cous cous with equally as well.

Moroccan Cauliflower cous cous
1/2 a cauliflower, blitzed to resemble a crumb-best done in batches as you don't want it absolutely pulverised.
1/4 cup of currants
1/4 cup of almonds, roughly chopped
1 good bunch, the size of your hand say, of fresh mint, parsley and corriander finely chopped
1 large orange, zest and the juice of 1/2 to all of it, you will have to just see what you think
good glug of evoo
salt and loads of freshly cracked pepper
1 teaspoon each of cinnamon, ground coriander, ground cumin
1/2 a teaspoon of tumeric and paprika
You can get it ready many hours before service, just leave the dressing of evoo, orange, and spices to the few minutes before you serve it.


Ciao, Jan

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