Cauliflower Couscous

Ingredients

• 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

Method

1. Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of couscous.

2. Don’t fill the food processor more than 3/4 full and don’t over-blend, otherwise it will become a purée.

3. Then add the in large pan on a medium heat with oil olive.

4. Stir in the couscous and sprinkle with a little salt, pepper, olive oil, lemon, turmeric and nutmeg (optional).

5. Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like. This is just the base.

6. 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.