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Cauliflower Couscous


Even a certified carb fiend like myself needs some light relief from time to time… And seeing as eating salads is akin to punishment for me, I need my bowls of goodness to work a bit harder and effectively trick me into thinking I’m eating something I’m not.

Enter my new favourite light bite; entirely carb-free but feels wholesome and filling while being raw, fresh and crunchy. This is my mum’s take on a James Martin recipe and is a real favourite of mine at the moment. Cauliflower is an amazing source of vitamin C, Vitamin K and B vitamins, all vital for immunity, mood, metabolism and brain health. On top of this, there’s fibre, biotin, omega 3 and potassium which helps lower blood pressure. Basically, this is a bit of a wonder food and unlike lots of fancy superfoods and health food whizz kids, this is humble, cheap and readily available.

The ‘couscous’ is 100% raw cauliflower, grated or whizzed up in a magimix until it turns into the crumbly, grain like consistency you can see above. This is first thing my NutriBullet has failed at so you’ll need to beg/borrow/steal a food processor or magimix to make this work. Or do it by hand on a big cheese grater.

Once you’ve got your couscous, you can throw in whatever you fancy. Above, I’ve got cherry tomatoes, spring onion, pomegranate, flaked almonds, coriander and avocado, but you can also chuck in meat, fish, prawns, roasted vegetables or chunks of (cooked) sweet potato or squash. I like it as a side to a piece of chicken or salmon but you could just have a bowl of it to yourself. To dress it, mix 8 tbsp of white wine vinegar with 18 tbsp of maple syrup and 1 tbsp curry powder, pour over and toss well.

Let me know how you get on and if you try it. I’d go as far as saying it beats Courgetti for me….