This is a great tasting cauliflower couscous recipe, lots of people are looking for low carb alternatives at these days, whether it be to lose weight, as part of trying a healthier diet or often as recommended by their Doctor for reasons such as Diabetes.
Finding alternatives to high carb rice, couscous etc can be difficult and a bland plain cauliflower couscous is extremely unappealing, this recipe is full of flavour and texture.
It is a great side to go with all sorts of main courses and makes a great salad for a packed lunch, it can be served warm or cold.
The recipe comes from Tom Kerridge's Dopamine Diet book which is full of flavour-packed low carb recipes.
I highly recommend you give this a try, it's not just for people on a low carb diet, everybody will love it.
Fresh herbs grown in my Click & Grow smart garden, see note below for details and a 10% discount in the Click & Grow store.
Cauliflower Couscous
Ingredients:
1 cauliflower
1/2 bunch flat-leaf parsley (about 15g)
1/2 bunch of mint (about 15g)
1/2 bunch of coriander (about 15g)
150g blanched hazelnuts, toasted until golden and roughly crushed
2 tomatoes, cored, deseeded & diced or 12 cherry tomatoes deseeded & quartered
1 red onion, very finely diced
4 tbsp good-quality extra virgin olive oil
Finely grated zest of 1 lemon
Sea salt flakes & freshly ground black pepper
Method:
Preheat oven to 200˚C (180˚C fan)
Break cauliflower into florets and blitz in a food processor until it resembles couscous.
Spread out on a baking tray and roast to dry out for around 20 mins, stir half way through, to make sure it dries evenly.
Remove from oven and leave to cool on the tray.
1 Cauliflower |
Discard any tough stems from the herbs and then roughly chop the leaves and any soft stems. Place in a large bowl.
Add cauliflower couscous along with all the remaining ingredients, season with salt & pepper to taste. Toss well to combine.
Serve warm or cold
Flat-leaf parsley, mint, coriander 1/2 bunch (about 15g) of each, 150g blanched hazelnuts toasted & roughly crushed, 2 cored, deseeded & diced tomatoes, 1 very finely diced red onion, 4 tbsps extra virgin olive oil, finely grated zest of 1 lemon, sea salt & freshly ground black pepper |
Note:
Finding flavour packed low-carb recipes can be difficult, the two Michelin Starred Chef Tom Kerridge managed to lose a staggering 11 stone whilst being surrounded by food in his kitchens, constantly. He says that he knew the only way he would be able to stick to a diet was if it allowed him to eat really delicious food, his book Tom Kerridge's Dopamine Diet is a book full of the recipes he created that are low carb but extremely tasty, he gives handy tips for creating layers of flavour and ways to add crunch to dishes so that you don't miss the carbs.
I highly recommend this book to anyone who wants to reduce the amount of carbs they eat whilst still getting a huge amount of pleasure from the food they are eating. If you follow Tom's recipes, you won't miss carbs at all.
If you are interested in buying Tom's book, please click on one of the links written in blue.
Cherry tomatoes, fresh parsley, mint & coriander grown in my Click & Grow smart garden, check out my posts re growing your own organic produce 365 days a year on my Smart Garden page above, for a 10% discount in the Click & Grow store, enter my discount code JACQUI10 at checkout or click on this link.
Thank you
Jacqui
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