Cauliflower CousCous


My Cauliflower was 1.2 kg (2.5 pounds). Serves 6

1 large Cauliflower 
2 handfuls Cashews 
2 tbsp Vegetable Oil 
2 Garlic Clove 
2 tsp Cumin 
2 tsp Coriander 
2 Green Onions (Spring Onions) 
Salt & Pepper 
handful Fresh Dill 
handulf Fresh Flat leaved Parsley 
Lemon Zest (from half a Lemon) 

Cauliflower CousCous

If you do not have a food processor, you can grate the cauliflower on a old fashioned grater

  • Start by cutting the flowers of the stem and place them in a food processor and spin until rice sized
  • Roast the Cashews on a dry pan over high heat. Move them around the pan constantly. When they have taken some color remove from heat and let cool
  • Heat the oil over low heat. Add the garlic, cumin and coriander and after a minute add the green onions (finely chopped)
  • When the onion has softened add the cauliflower rice and give it a good stir, making sure everything gets mixed in well
  • Let simmer for 10 minutes. If it looks dry to you, add few tbsp. of water
  • Salt and Pepper
  • Roughly chop the now cooled cashews along with the fresh herbs and fold into the couscous
  • Grate some Lemon Zest on top
  • Serve hot or cold!


Opskrift: Katrin Björk