Cauliflower cous cous

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Cauliflower Couscous with
Almonds & Raisins
Serves 2 as a side, prep 10 mins,
cooK 10 Mins

1 small cauliflower
150ml vegetable stock
½ tsp turmeric
30g sultanas
small handful mint, chopped
30g flaked almonds, toasted
1 lemon
Remove and discard the cauliflower
leaves. Use a grater or food processor
to break it down to the texture of
large couscous or rice. Tip the stock
in a frying pan with the turmeric and
sultanas. Add the cauliflower. Cook
over a medium heat, stirring often,
for 6-8 mins, until the cauliflower is
just cooked and the liquid evaporated.
When the cauliflower is ready, stir
in the almonds, chopped mint and a
squeeze of lemon. Check the seasoning
and adjust with more salt, pepper or
lemon to your taste.
--
Pippa Gawley
Tel/What's App: +44 7980 921030

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