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Cauliflower “Cous Cous”


organic vegetablesCauliflowers are in season and there’s lots of lovely things you can do with them other than cauliflower cheese! Laura, our veg-box Co-ordinator swears by her cauliflower cous-cous recipe – she says it’s great for those of you cutting down on gluten or want something lighter. There are a couple of approaches here, cooked and uncooked


For the “cous-cous”

1 small or half a large cauliflower

For the Spicy Dressing:

Tbsp rapeseed oil

½ tsp sesame oil

half a chilli – finely chopped

small pinch of sugar

juice and flesh of one lemon

salt and pepper

Method: Very finely chop the cauli.  You could use a grater or lightly pulse in food processor.  You want itty bitty little bits of cauliflower that could almost maybe be mistaken for chunky cous cous

Option 1: COOK

In pan, cover with boiling water, steam as you would cous cous, with lid on, ‘til water is absorbed.

Option 2: NO COOK

I like it this way, and my partner, who has never in his life liked cauli, eats it happily too.  I think this could convert the most entrenched cauli-hater

Whisk together all the spicy dressing ingredients in a large bowl and add cauli cous-cous and stir to get it well coated.  Add other chopped/shredded raw veg:  I like carrot, beetroot, Jerusalem artichoke, red or spring onion, and definitely a good handful of finely chopped kale, and some sunflower or pumpkin seeds. I often turn this into a complete one bowl meal by adding cooked quinoa and some braised tofu

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