Name: Cauliflower ‘couscous’
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: Cauliflower couscous; 1 cup (200g) red quinoa; 2 cup (500ml) water; 1 small cauliflower; 2 tablespoon extra virgin olive oil; 1 large (200g) brown onion, chopped finely; 1 teaspoon ground cumin; 1/2 cup (80g) coarsely chopped toasted almonds; 1/4 cup (40g) currants; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) extra virgin oil, extra 1 cup coarsely chopped parsley; 200 gram feta cheese, crumbled

Cauliflower ‘couscous’

Infusing quinoa with nuts, feta, currents, herbs and a lemon twinge, this cauliflower couscous has superfood nutrition. Hearty enough to enjoy as a main or serve alongside your favourite meat.

Serves 6

Prep

25M

Ingredients

Cauliflower couscous

1 cup (200g) red quinoa

2 cup (500ml) water

1 small cauliflower

2 tablespoon extra virgin olive oil

1 large (200g) brown onion, chopped finely

1 teaspoon ground cumin

1/2 cup (80g) coarsely chopped toasted almonds

1/4 cup (40g) currants

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1/4 cup (60ml) extra virgin oil, extra 1 cup coarsely chopped parsley

200 gram feta cheese, crumbled

Method

Cauliflower couscous

1.Rinse the quinoa well and place in a medium saucepan with the water. Bring to the boil, then immediately reduce heat to low. Cover and cook for 12 minutes or until the water is absorbed and the quinoa is tender.

2.Cut cauliflower into florets; place in a food processor. Process in batches until very finely chopped; place in a large bowl.

3.Heat the oil in a medium frypan over a high heat. Add onion, reduce heat to low and cook, stirring occasionally, for 10-15 minutes or until caramelised. Add cumin, stir to combine, then add to cauliflower.

4.Add cooked quinoa, almonds, currants, lemon rind and juice, extra oil, parsley and feta; stir to combine.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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