Cauliflower Couscous by Annabel Langbein
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
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 annabel-langbein.com