Cauliflower Couscous
Serves: 4
Cost Cutting Eco Friendly Gluten Free Quick Make
Have a play around with this recipe, swapping the blue cheese and walnuts for raisins and pine nuts or toasted seeds and spices
Ingredients:
1 head of cauliflower1 garlic clove, crushed
a few splashes of cider vinegar
a large handful of parsley
a small handful of fresh mint
2 handfuls of walnuts, toasted
a glug of olive oil
100g vegetarian Stilton
freshly ground pepper
sea salt
method:
- Carve the leaves and larger white stalks from the cauli. (Save your leaves and stalks for another dish – they’re great stir-fried with cumin seeds.)
- Roughly chop the cauliflower florets. Pop them into a food processor. Whiz until they’re so finely chopped they resemble couscous. If you don’t have a food processor, just chop the florets as finely as you can.
- Tip into a bowl. Fold in the garlic, a splash of vinegar, the herbs and nuts. Drizzle in some olive oil and mix. Cut the Stilton into small cubes. Stir it in. Season to taste. Add a touch more vinegar or oil, if needed. Tuck in.
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