Far too often cauliflower is dismissed as bland and uninteresting, however, it is extremely versatile!
It has become popular to put cauliflower in a blender and mix it till it resembles rice which you can then use as a replacement for rice in all sorts of dishes. But a delicious way to use it is to substitute the cauliflower for couscous.
500g cauliflower florets
100g coarsely grated carrots
1 red (bell) pepper, deseeded and coarsely chopped
1 medium onion (chopped into chunks)
Handful of flat-leaf parsley
1 Tbsp olive oil
1 Tbsp cider vinegar
1 Tbsp Maple syrup
Salt to taste
Handful of raisins / black olives (optional)
1Tbsp water or vegan stock
- Put cauliflower florets into a food processor and pulse briefly until they break down.
- Add the carrot, red pepper, onion and parsley and pulse in the blender until it looks like couscous with colourful flecks of coloured vegetables (be careful not to overmix).
- Add the olive oil, vinegar, maple syrup and some salt to taste and pulse again very briefly until mixed in.
- Then stir in the raisins and/or olives.
- Transfer the mixture to a saucepan, add the water or stock and cook covered for about 10 minutes over a low-medium heat ( a little more water can be added if it gets dry, but only a little).
- Serve immediately and enjoy!