It’s funny how some foods are being repurposed nowadays to appear to be something they’re clearly not. The latest such innovation to catch my eye is this “copycat” cous cous recipe.
OK – so it’s not actually cous-cous, which is traditionally made from steamed and dried durum wheat (and it’s not comfort food), but it is very tasty fried with a little butter or olive oil and garlic. It’s also a versatile lunch box option and the texture is almost spot on when comparing it to the real grain.
For me, cauliflower is a mainstay in our household. I love roasting it in oil and salt, which really brings out the flavour, but it’s interesting to try something different; I just never thought it would involve using a cheese grater or food processor (see right).
In the recipe below I’ve paired the cous cous with rice, quinoa and herbs into a sort of pilau.
Nuts, seeds (sesame, pumpkin, linseeds) are entirely optional, as is serving alongside a meat-based main like chicken, lamb or pork.
I hope you enjoy.
Serves 3 – 4
- 1 head cauliflower, any size
- 1tbsp olive oil or butter
- 100g brown basmati rice
- 100g quinoa
- 500ml chicken or vegetable stock
- 75g flat leaf parsley or coriander
- Add the rice, quinoa and stock to a medium pan and bring to the boil. Reduce to a slight simmer and then cover with a lid and cook for 12-15 mins or until both are soft.
- Meanwhile, cut the head of the raw cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your
hands. If the core is tender, you can chip it into pieces and add it with the florets.
- Transfer the cauliflower to a food processor and pulse the cauliflower until completely broken down. It’s best to do this in 1-2 second bursts until it appears “grainy” (Alternatively, grate the florets on the large holes of a box grater.)
- Transfer the cauliflower couscous to another container and re-process any large pieces.
- Cauliflower couscous can be used raw, which retains the texture,or it can be cooked: Cooking makes the cauliflower more tender and rice-like.
- Warm a tablespoon of olive oil or butter in a large wide-based pan over medium heat. Stir for around 3 – 4 minutes then combine in a serving dish with the cooked rice and quinoa.