Cauliflower couscous

Heinstirred
Prep: 10 mins, Cooking: 20 mins By Food24
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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 fresh chillies — 573
2 water
400 g haddock — smoked, cooked, flaked
1/2 cup peas — cooked
1/2 cup broccoli — finely chopped
1 feta cheese — crumbled
1 fresh parsley — chopped
3 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 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.



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