Cauliflower ‘Couscous’

 

• 1 medium sized cauliflower
• Ground cumin
• Salt

Serves 2

1. Cut the cauliflower into little trees and process in a food processor, reducing it into crumbly little bits, probably slightly smaller than couscous.  You probably need to do this in batches otherwise the cauli at the bottom will go to a paste before all of it is crumbled.  So this is rather tedious.
2. Heat up a frying pan, but don’t add any oil.
3. As each batch is crumbled, add to the frying pan and stir about over a low heat.
4. Keep stirring the cauli crumbles, adding cumin powder as salt to taste.
5. Keep going until softened.  This takes a while, around about 20 mins.  So not a complex recipe, but rather labour intensive.

This is my daughter Sally’s idea.  And extremely tasty it is too.  She says no oil or it will go gloopy.  At first she called it Cauliflower Rice, but we decided it was more like couscous than rice.  Whatever, it makes an excellent starch substitute for those on a low carb type diet.  Do make sure there is plenty of protein with the meal to fill the tummy.

Cauliflower really is the most amazing vegetable.  Boiled in water, it is extremely dull.  But do things with it and add a little spice, and it transforms into something really tasty.