Ingredients

The following ingredients have 2 Servings
  • 17.5 oz/ 500g Cauliflower florets (washed and patted dry)
  • 1/2 a medium Red onion (sliced)
  • 1 clove of Garlic chopped
  • 1 1/2 tsp Cumin
  • 1/2 tbsp Chilli flakes
  • 1/2 cup Raisins
  • 1/4 cup sliced or slivered almonds
  • 1 tsp salt (more to taste, if needed)
  • 2 Lemon wedges
  • Handful of Chopped Parsely

Instruction

  • Place the cauliflower florets in a food processor and pulse until Cauliflowers resemble small grains (or traditional couscous).
  • Heat 1-2 tbsp of oil on a skillet on medium heat. When heated, add the raisins and almonds to toast them slightly.
  • Add the onions and garlic and increase the heat to medium-high. Cook the onions and garlic for about 30 seconds, till the pan is nice and hot.
  • Add the processed cauliflower, cumin, chilli and salt to the hot pan, and start sauteing the cauliflower with the spices.
  • Cook the cauliflower till it browns slightly for about 10 minutes.
  • Taste the cauliflower and add more salt if needed.
  • Sprinkle Parsley over the warm couscous.
  • Serve while warm, with a wedge of lemon to squeeze on top (optional - but I like the zesty freshness it adds!)