Cauliflower Couscous

Cooking time
Serves4-6 people
Vegetarians Gluten-free diets

A summery way to use up a whole head of cauliflower - turn it into couscous.

8 ratings

Ingredients

  • 1 head of cauliflower
  • 1 garlic clove, very finely minced
  • A few splashes of cider vinegar
  • A large handful of parsley
  • A small handful of fresh mint
  • 2 handfuls of walnuts, toasted
  • A glug of olive oil
  • 100g stilton
  • Sea salt and freshly ground pepper

Have a play with the recipe, swapping the raisins and pinenuts for blue cheese and walnuts, or toasted seeds and spices.

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Carve the leaves and larger white stalks from the cauli. [Save your leaves and stalks for another dish – they’re great stir-fried with cumin seeds.]
2. Roughly chop the cauliflower florets. Pop them into a food processor. Whizz until they’re so finely chopped they resemble couscous. If you don’t have a food processor, just chop the florets as finely as you can.
3. Tip into a bowl. Fold in the garlic, a splash of vinegar, the herbs and nuts. Drizzle in some olive oil. Mix. Cut the stilton into small cubes. Stir it in. Season to taste. Add a touch more vinegar or oil, if needed. Tuck in.
Shopping List
Add main ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate