We are very pleased that cauliflower is experiencing something of a well deserved comeback. Eager to shake off its reputation as a soggy school dinner vegetable, we are more than happy to sing its healthy praises. Cauliflower is rich in immune boosting vitamin C and folate, and it has various antioxidants and anti-inflammatory properties. Some studies have even cited its benefits in helping to prevent certain types of cancer.
This incredibly simple couscous recipe makes a welcome change from the standard version and is both naturally gluten-free and packed with nutrients. In its raw taste it still has a very strong “cauliflowery” flavour, however lightly steamed this softens.
- 1 cauliflower
- Knob of butter or coconut oil
- Drizzle of olive oil
- Simply cut your cauliflower into wedges and remove the thick inner core.
- Place the florets into a Magimix and blitz or pulse until it resembles couscous. You can at this point either leave it and have it raw as a salad or you can place a small knob of butter or coconut oil into a pan and lightly cook/steam the cauliflower.
- Put the butter or coconut oil in a saucepan and add your cauliflower couscous. Stir and then on a low to medium heat add the lid to the pan and allow to steam for a couple of minutes. When lightly cooked take off the heat and serve. Drizzle some olive oil through.