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Cauliflower couscous

Recipe from: 17 February 2014
recipes healthy vegetarian

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

Method

00:20
 
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.
 

Read more on: cauliflower  |  vegetarian  |  recipes
 

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