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Hello! I have been making this cauliflower cous cous in my kitchen, at least once a week for a while now. Why? It provides a decent serving of vegetables, thanks to cauliflower being the main ingredient, the dish makes a perfect light meal or side, and it's a fabulous meal to have on hand for busy days. It has become a staple in my household in fact. Without further ado, the recipe…
Cauliflower Cous Cous (adapted from the Smitten Kitchen Cookbook
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Ingredients:
♥ 1-2 small cauliflower heads, trimmed of leaves, cored, and cut into large chunks
♥ 1 garlic clove
♥ 1/2 cup pine nuts or almonds, toasted and cooled
♥ 1/2 cup or so of parmesan cheese
♥ 1/3 cup pepitas
♥ A few tablespoons of sun-dried tomatoes, drained of oil and chopped
♥ 1 tablespoon capers
♥ Half a bunch of parsely
♥ Generous drizzle of extra virgin olive oil
How-To:
1. Pulse half the cauliflower in a food processor until it looks like mixed sizes of couscous. Transfer the cauliflower to a large bowl, and repeat with the second batch, adding it to the same bowl when you are finished.
2. Pulse the garlic, almonds, cheese, sun-dried tomatoes, capers and parsley in the food processor until the mixture looks like coarse breadcrumbs. Transfer to the bowl with cauliflower, add the olive oil, pepitas, a few pinches of salt, and stir until combined. Top with more parsley if you like.
3. Enjoy it on its own, or as a pesto even, as the recipe originally states.
Yummo! This should keep in the fridge for about 5 days.
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You can play around with the ingredients, for example, use whatever herbs you have handy, parsley though is a favourite of mine. I hope this becomes a staple in your household too!
What do you think of this recipe? Would you or have you tried Cauliflower Cous Cous yet? Leave a comment below to let us know!
This delish recipe was written up by lovely foodie Hannah from Dear Asparagus.
Be well,
xoxo
This looks sooo yummy! I think it would even taste good vegan/ raw. I’m going to make this tomorrow for lunch! Thanks for the recipe =o)