Cauliflower Couscous

10 min    Serves 4


1 small head cauliflower (600g)

2 tablespoons extra virgin olive oil

1/2 teaspoon turmeric powder

1 fresh lemon juice

1/2 small bunch of mint leaves, roughly chopped

sea salt and pepper to taste


Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of couscous. Don’t fill the food processor more than 3/4 full and don’t over-blend, otherwise it will become a purée. Then add the in large pan on a medium heat with oil olive. Stir in the couscous and sprinkle with a little salt, pepper, olive oil, lemon, turmeric and nutmeg (optional). Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like. This is just the base.

– now you can add anything from chick peas, crumbled goat’s cheese, toasted pine nuts, spring onions, mint, pomegranate seeds, toasted pistachios or whatever else you like.