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16
Spiced Cauliflower Couscous
Ingredients:
450g cauliflower rice or couscous
100g ready to eat dried apricots
10g parsley leaves
40g salted peanuts
1 tbsp olive oil
¼ tsp nutmeg
½ tsp cinnamon
½ tsp cumin
½ tsp turmeric
½ tsp smoked paprika
salt
black pepper
40g currants
To serve:
4g chopped mint.
Method:
1 To make the cauliflower rice or couscous: remove the outer leaves and core from the cauliflower and discard.
2 Cut the cauliflower into small florets, (approx. 30mm), trim off the stalks and save for use in a stock or soup.
3 Fit the chopping blade and then place 400-450g florets in the bowl.
4 Pulse until broken down into small granules (about 20-30 seconds), give the bowl a shake or use a spatula as
necessary to reposition any larger pieces.
5 Remove the cauliflower from the bowl and set aside.
6 Put the apricots, parsley and nuts in the bowl and pulse for around 10 seconds until roughly chopped. Remove
and set aside.
7 Heat the oil in a frying pan over medium heat then add the nutmeg, cinnamon, cumin, turmeric and paprika and
heat stirring for a few seconds to release the flavours.
8 Add the cauliflower and stir for about 1 minute to coat with the spices. Sprinkle on a little salt and pepper and
then cover the pan with a lid. After cooking for one minute remove the lid and stir then replace the lid and cook
for about 2 more minutes, stirring after each minute.
9 Add the apricots, parsley and nuts together with the currants. Heat for a minute or two, check the seasoning then
serve sprinkled with a little chopped mint.
Speed:
Pulse.
FP401012 MUK Rev3.qxp_Layout 1 31/08/2018 11:43 Page 16
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