Jewelled cauliflower 'couscous'

A Middle Eastern delight. Cauliflower is a cruciferous vegetable rich in a wide range of nutrients.
 
Jewelled cauliflower couscous recipe

Recipe from: 27 December 2012
Preparation time: 10 min
Cooking time: 30 min
 
 

Ingredients

 
  • 1
    cauliflower
  • 2
    tomatoes, seeded and chopped
  • 125
    ml
    coriander leaves, chopped
  • 125
    ml
    flat-leaf parsley, chopped
  • 125
    ml
    mint, chopped
  • 3
    ml
    ground cinnamon or mixed spice ground ginger
  • 2
    tsp
    ground cumin
  • 2
    tsp
    PnP ground coriander
  • 1
    grated lemon peel and juice
  • 125
    ml
    sultanas
  • 125
    ml
    dried cranberries, (optional)
  • 1
    glug PnP Finest extra-virgin olive oil
  • 1
    pinch
    salt and milled pepper
Servings: Change Serving
 
 

Method

 
Chop cauliflower into rough florets and blitz in a blender until finely chopped.

Toss cauliflower and remaining ingredients together with a generous glug olive oil. Season.

Allow to stand for at least 30 minutes before serving to allow flavours to develop.


This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


 

Read more on: recipe  |  cauliflower  |  vegetables
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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