Friday, 11 September 2015

Carb Free Cauliflower Cous Cous

If you know me (and I'm sure you do) I’ve been intrigued with couscous for a while. It's my go to meal when I'm hungry, when I'm sad, when I'm happy or if I have five people over and not enough food to feed them. 

I’ve experimented with so many different kinds before chancing upon a recipe for a carb free one that substituted Cauliflower for the actual grain. In the interest of always looking for different things to make on a ‘diet’ I decided to try it out one weekend. So what does a tired, hungry vegan (yes I have been vegan on and off for a while) eat on Sunday nights when everyone else is having chicken curry?

It’s delicious and not so heavy on the tummy though I promise you, you will be full to bursting by the time you’re done eating. Leftovers taste pretty good the next day too!

What you need
1 head cauliflower
1 yellow pepper (cut into thick slices)
2 large red carrots (sliced length wise)
1 or 2 small whole onions (with skin)
5 or 6 large cloves garlic (with skin)
Chicken or Veg Stock
Olive oil
Lemon juice
Parsley

Serves: 2 (or 1 very hungry person)

Step 1 
Drizzle olive oil, salt & pepper onto your veggies & roast for 30 minutes

Just the right portion size
Step 2  
Cut the cauliflower into florets and whizz in the mixer till you get ‘grains’

In my mini mixer genie

The correct consistency
Step 3 
Heat on a pan, and let your couscous ‘cook’

Step 4 
Slowly add your stock, making sure the couscous soaks it up and dries out. The last thing you want is mushy cauliflower goop. 

Step 5 
Roughly chop the peppers and carrots into pieces that are around the same size and add to the pan.

That's art
Step 6
Using tongs, simple squeeze the onion out of its skin. It bursts out in a most satisfying way. Chop up and add to the cous cous. 

Ready to be 'popped'
Step 7
Squish the garlic out of its skin using the back of a knife and add to the cous cous. Mix well - you don't want someone eating an entire head of garlic in one bite (though I don't think I'd complain if that happened to me)


Step 8 
Drizzle olive oil, garnish with lemon juice & parsley or mint and serve!

A perfect accompaniment to some good roast beef