Cauliflower ‘couscous’
A tasty alternative to actual couscous, this version is gluten free and made with cauliflower, spices and herbs. Did we mention it tastes great too?
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- In a large frying pan heat the oil and sauté the onion over a low heat until translucent
- Add garlic and cumin and cook for a further minute
- Place sultanas in a bowl and cover with warm water
- While the onion is cooking place the cauliflower in a food processor in small batches and pulse blend until it resembles couscous
- When onion and garlic is cooked add the blended couscous to the pan and continue to cook slowly
- Drain the sultanas and add to the pan along with lemon juice and zest
- Continue to cook slowly until the cauliflower is soft
- Once cooked add the chopped parsley and serve
- 2 tbspolive oil
- 1 mediumonion, finely diced
- 2 clovesgarlic, crushed
- 2 tspground cumin
- 1/4 cupsultanas
- 1/2 mediumcauliflower
- 2 tbsplemon juice
- 1/2 tsplemon zest
- 1/4 cupparsley, chopped
Per serve
- Energy562kJ
- Total Fat7.6g
- Saturated Fat1.3g
- Total Carbohydrate12.6g
- Sugars5.9g
- Dietary Fibre4g
- Sodium20mg
Method
- In a large frying pan heat the oil and sauté the onion over a low heat until translucent
- Add garlic and cumin and cook for a further minute
- Place sultanas in a bowl and cover with warm water
- While the onion is cooking place the cauliflower in a food processor in small batches and pulse blend until it resembles couscous
- When onion and garlic is cooked add the blended couscous to the pan and continue to cook slowly
- Drain the sultanas and add to the pan along with lemon juice and zest
- Continue to cook slowly until the cauliflower is soft
- Once cooked add the chopped parsley and serve
Ingredients
- 2 tbspolive oil
- 1 mediumonion, finely diced
- 2 clovesgarlic, crushed
- 2 tspground cumin
- 1/4 cupsultanas
- 1/2 mediumcauliflower
- 2 tbsplemon juice
- 1/2 tsplemon zest
- 1/4 cupparsley, chopped
Ingredients
- 2 tbspolive oil
- 1 mediumonion, finely diced
- 2 clovesgarlic, crushed
- 2 tspground cumin
- 1/4 cupsultanas
- 1/2 mediumcauliflower
- 2 tbsplemon juice
- 1/2 tsplemon zest
- 1/4 cupparsley, chopped
Nutrition Facts
Per serve
- Energy562kJ
- Total Fat7.6g
- Saturated Fat1.3g
- Total Carbohydrate12.6g
- Sugars5.9g
- Dietary Fibre4g
- Sodium20mg
Method
- In a large frying pan heat the oil and sauté the onion over a low heat until translucent
- Add garlic and cumin and cook for a further minute
- Place sultanas in a bowl and cover with warm water
- While the onion is cooking place the cauliflower in a food processor in small batches and pulse blend until it resembles couscous
- When onion and garlic is cooked add the blended couscous to the pan and continue to cook slowly
- Drain the sultanas and add to the pan along with lemon juice and zest
- Continue to cook slowly until the cauliflower is soft
- Once cooked add the chopped parsley and serve
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