Cauliflower couscous

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Ingredients (13)

200 g	baby tomatoes
	olive oil — for drizzling
	salt and freshly ground black pepper
1	cauliflower — head
2 tsp	mixed spice
1 Tbs	fresh chillies — 573
2 Tbs	water
400 g	haddock — smoked, cooked, flaked
½ cup	peas — cooked
½ cup	broccoli — finely chopped
1	feta cheese — crumbled
	fresh parsley — handful, chopped
3 Tbs	almonds — flaked, toasted

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Method:

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 20 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.