Cauliflower couscous

Prep: 10 mins, Cooking: 20 mins
Rate this recipe

By Food24 June 26 2014
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients


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.

New recipes on Food24

Next Post

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.