Cauliflower Couscous

Cooking time
Serves4-6 people
Vegetarians Gluten-free diets
Cauliflower Couscous

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

8 ratings


  • 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.

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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.
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