Cauliflower couscous

Recipe from: 17 February 2014
recipes healthy vegetarian

Ingredients 13
Servings 0
Minutes 00:10
  • 200
    baby tomatoes
  • olive oil for drizzling
  • salt and black pepper
  • 1
    head of cauliflower – 500g
  • 2
    baharat or mixed spice
  • 1
    olive oil
  • 2
  • 400
    cooked smoked haddock, flaked. You can replace it with any other cooked and flaked fish
  • 1/2
    cooked peas
  • 1/2
    finely chopped raw broccoli stems and florets
  • 1
    disc feta cheese, cubed or crumbled
  • 1
    chopped parsley
  • 3
    toasted flaked almonds


Preheat the oven to 200ºC

Drizzle the tomatoes with some olive oil, season with salt and pepper (and a bit of chili – optional) and roast for 10 minutes until the skins are wrinkled and pierced.

Break the cauliflower into florets and pulse to a 'crumb' (must resemble fresh breadcrumbs) in a food processor. Do this in a few batches so that the crumb does not become too fine.

Place the cauliflower in a casserole dish (non stick or cast iron and with a lid) add the water and oil and stir fry over a moderately high heat for about 4 minutes. Add the baharat and a pinch of salt and stir fry for another 4 minutes.

Add the fish, peas, broccoli and tomatoes and gently mix through the cauliflower trying not to break the fish too much. Switch off the heat, place a lid on the pan and let it stand for about 5 minutes until heated through.

Mix in the feta and parsley and check the seasoning.

Top with toasted flaked almonds and serve.

Recipe reprinted with permission of HeinStirred. To see more recipes, click here.

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