Orange-Spiced Cauliflower Couscous
Looking for a healthy side dish that will go with any kind of main, then try this orange-spiced cauliflower couscous. This unique preparation of cauliflower is a deceptively easy alternative to rice and is a great way to pack more veggies into a meal!
Recipe from GH Nutrition
Preparation time: 20 minutes
Cooking time: 20 minutes
1 head cauliflower, trimmed
1/2 tsp ground cumin
1/2 tsp ground paprika
2 tbsp extra virgin olive oil
1 small red onion, finely chopped
1/4 cup dried cranberries
1 garlic clove, crushed
1 long red chilli, finely chopped
1/2 cup fresh coriander leaves
Preheat oven to 200 degrees celsius fan-forced. Line a baking tray with baking paper.
Cut 1/2 the cauliflower into small florets. Place on prepared tray. Sprinkle with cumin and paprika. Drizzle with 1 tbsp olive oil. Season with salt and pepper. Roast for 20 minutes, or until golden and just tender.
Meanwhile, roughly chop remaining cauliflower. Place in a food processor. Process until finely chopped. Using a zester, remove rind from orange and set aside. Peel and finely chop orange.
Heat remaining oil in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add finely chopped cauliflower. Cook, stirring, for 5 minutes. Add cranberries, orange zest, garlic and chilli. Cook, stirring occasionally, for 5 minutes or until cauliflower is tender. Season with salt and pepper.
Toss 1/2 the coriander and 1/2 the roasted cauliflower through the couscous. Top with remaining cauliflower. Serve, sprinkled with chopped orange and remaining coriander leaves.
Recipe from Taste