Colourful Curried Cauliflower Cous Cous

This healthier, low calorie take on cous cous is EVERYTHING, with the key ingredient: CAULIFLOWER. Taking the foundation of the traditional Moroccan dish and incorporating my favourite Indian spices, the result is a beautiful curried aroma and taste paired with a sweet and fruity flavours, and a hint of nuttiness.

You can have this as a salad, or even an accompanying dish with some chicken thighs or lamb chops! And to top it off, this dish is VEGAN and GLUTEN FREE.

INGREDIENTS (3 servings):

• 300g cauliflower rice (you can make this yourself by blitzing a whole cauliflower if you prefer)

• 50g raisins

• 50g pomegranate

• 25g walnuts

• 1 medium shallot, thinly sliced

• 1 tbsp coriander, chopped

• 1/2 sweet pointed red pepper, diced

• 250ml vegetable stock

• 1/2 tsp coriander cumin powder

• 1/4 tsp turmeric powder

• 1/2 teaspoon salt

• 1/2 tbsp ginger, minced

• 1/2 tbsp garlic, minced

• 1/2 tbsp green chilli, finely chopped (optional for extra heat)

METHOD:

1. Combine stock, garlic, ginger, green chilli, salt, coriander cumin powder, and turmeric powder in a lidded pot. Bring to a simmer.

2. Add the cauliflower rice and stir thoroughly.

3. Cover and simmer for 5-7 minutes, or until all liquid in the pot is absorbed.

4. Fluff the cauliflower with a spatula.

5. Fold in the pomegranate, raisins, walnuts, shallots, red pepper, and coriander, then serve.

ENOY HOT OR COLD!

NUTRITIONAL INFO (per serving):

✅ 98 kcal

✅ 12.1g carbs

✅ 3g fat (0.7g saturated)

✅ 1.3g protein

✅ 3.9g fibre

✅ 5.8g sugar