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Cauliflower Couscous by Annabel Langbein

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Annabel Langbein’s Cauliflower Couscous 

Prep          10 mins

Cook          5 mins

Serves       4-6 as a side


1 medium head cauliflower, trimmed, stem core removed and chopped into large florets

a handful of parsley leaves, coarsely chopped

½ cup slivered almonds, roasted


Simple Dressing

finely grated zest and juice of 1 lemon

2 tbsp boutique extra virgin olive oil or neutral oil

1 tsp salt

a pinch of fine white pepper


Drop cauliflower into a pot of boiling salted water and cook for 3 minutes. Drain into a sieve, cool under cold water and drain well. Place in a food processor with parsley and pulse to a fine crumb. Transfer to a bowl and add almonds.


To make the Simple Dressing, shake together all ingredients in a small jar. Stir into the Cauliflower Couscous just before serving.


This recipe is extracted from Annabel’s new winter annual Annabel Langbein A Free Range Life: Winter Goodness (Annabel Langbein Media, $24.95), available at all good supermarkets and book stockists. For more great Annabel Langbein recipes see