The meals I've been making lately have been simple as usual, and have made this light cauliflower cous cous a few times in the past few weeks. It's adapted from a yummy cauliflower pesto in the Smitten Kitchen Cookbook, a definite favourite already. I have made it as a pesto (basically the same recipe) to have with pasta, but I prefer it as more of a couscous, eaten by itself or as a side.
Recipe: Cauliflower Couscous (adapted from the Smitten Kitchen Cookbook)
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
Few tablespoons of sun-dried tomatoes, drained if in oil and chopped
1 tablespoon drained capers
Half a bunch of fresh parsley
Generous drizzle of olive oil
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.
3. Enjoy on it's own, or you may like it as a pesto or as a salad with lots of green veges. Yummo!
This dish is such a winner! It's light, full of fresh flavours, and best of all... you hardly notice you're eating raw cauliflower. I suggest you make a big batch on a Sunday, for easy lunches during the week.
Enjoy your week! See you soon...