1 large cauliflower (approx. 6 cups/750g prepared weight)
3 tbsp olive oil
Salt and pepper to taste
1/2 tsp dried turmeric, optional
1/2 tsp cinnamon, optional
1/2 tsp nutmeg, optional
Zest of 1 lemon
2 tsp freshly squeezed lemon juice (approx. 1/2 a lemon)
1/2 small bunch of mint leaves, roughly chopped
Juice of 1 freshly squeezed lime
Pre-heat the oven to 180C/360F/Gas mark 4 (if you are roasting).
Core and cut the cauliflower into medium florets. There are two ways of preparing the cauliflower. You can either roast it in the oven; just cook for 20-30 minutes until it becomes tender and turns golden, and leave to cool. Alternatively you can use the cauliflower raw.
Blitz the florets in a food processor until they resemble couscous. Do it in two batches if the food processor is more than 3/4 full. Don’t over-blend, otherwise it will become a purée.
Add 2 tablespoons of olive oil and fluff with a fork, then season with the salt, pepper, turmeric, cinnamon (optional) and nutmeg (optional). For added flavour, mix in the lemon zest and juice, the mint and the lime juice. You can serve it as is, or if you want your couscous warm, all it needs is 5-8 minutes in a large skillet on a medium heat with 1 tsp of olive oil and a pinch of salt.
This is just the base – now you can add anything from chick peas, crumbled goat’s cheese, toasted pine nuts, dried cranberries, spring onions, spices, herbs, pomegranate seeds, toasted pistachios or whatever else you fancy. There are countless options for making each meal both different and delicious.