Recipe: Cauliflower couscous
This nutritious and moreish dish can be made in minutes
This nutritious and moreish dish can be made in minutes, says Ollie Dabbous. Feel free to add different dried fruits, spices, herbs or nuts: figs, basil, apricots or coriander would all be welcome. It’s particularly good with barbecued meat and fish dishes, especially if they have Middle Eastern flavourings.
- 1 jasmine teabag
- 30g sultanas
- 250g cauliflower, chopped
- 5 tbsp mixed nuts and seeds (pine nuts, pistachios or poppy seeds)
- 1 tbsp chopped dill
- 1 tbsp chopped lovage or parsley leaves
- 1 tbsp chopped mint leaves
- 30g olive oil
- finely grated zest and juice of ½ a lemon
- seeds of 1 pomegranate
- 40g red grapes, halved
- ½ a garlic clove, minced
- fine sea salt
- Make a cup of tea with the jasmine teabag and add the sultanas. Leave to soak for a couple of hours ideally, though at least while you prepare the other ingredients.
- Blend the cauliflower in a processor until it resembles couscous. Transfer to a mixing bowl and season lightly with salt.
- Toast the nuts and seeds in a hot dry pan – or in an oven preheated to 180°C – until golden, season lightly with salt, then add to the cauliflower along with the herbs, olive oil, lemon zest and juice, pomegranate, grapes, garlic and drained sultanas.
- Keep at room temperature until serving. Serve in a bowl with labne on the side, and a generous scattering of dukkah.
Taken from Essential by Ollie Dabbous, published by Bloomsbury Publishing at £30. To buy from The Week Bookshop for £23.99, call 020-3176 3835 or visit theweekbookshop.co.uk.