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Prep 25 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 1 medium cauliflower
  • 1 tbsp olive oil
  • 75 g pinenuts
  • 75 g raisins
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • 1 pinch chilli flakes
  • 400 g can chickpeas, drained
  • 1 lemon, zested
  • 1 large handful chopped parsley, coriander, mint or dill
  • 1 pinch flaked sea salt
Spicy Cauliflower 'Couscous' with Chickpeas Spicy Cauliflower 'Couscous' with Chickpeas
Spicy Cauliflower 'Couscous' with Chickpeas

Get ready to blow the minds of anyone you are serving this to, as they will be very surprised to hear that the couscous they are eating isn't actually couscous at all. It is in fact raw cauliflower blitzed in a food processor to resemble the texture of couscous.


This is such a tasty and healthy dish bursting with Middle Eastern flavours. It's great served as a light meal or a side to roast chicken, fish, steaks or pan-fried halloumi.


1.    Cut the cauliflower in quarters and remove the core. Put the cauliflower in a food processor and pulse until is resembles couscous. Be careful not to over blitz at this stage.

2.    Heat a large frying pan over a medium heat and add the oil. Add the pinenuts, raisins and dried spices. Cook for about 2 minutes stirring continuously until the pinenuts are golden. Toss in the chickpeas and fry until heated through.

3.    Add the cauliflower ‘couscous’ and a good pinch of salt. Toss and move around in the pan over a high heat for 3-4 minutes to very lightly cook the cauliflower.

4.    Transfer to a large bowl and stir through the lemon zest and herbs. Serve straight away or leave to cool.



Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Spicy Cauliflower 'Couscous' with Chickpeas

Get ready to blow the minds of anyone you are serving this to, as they will be very surprised to hear that the couscous they are eating isn't actually couscous at all. It is in fact raw cauliflower blitzed in a food processor to resemble the texture of couscous.


This is such a tasty and healthy dish bursting with Middle Eastern flavours. It's great served as a light meal or a side to roast chicken, fish, steaks or pan-fried halloumi.

Prep 25 minutes
Total 25 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 1 medium cauliflower
  • 1 tbsp olive oil
  • 75 g pinenuts
  • 75 g raisins
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • 1 pinch chilli flakes
  • 400 g can chickpeas, drained
  • 1 lemon, zested
  • 1 large handful chopped parsley, coriander, mint or dill
  • 1 pinch flaked sea salt

1.    Cut the cauliflower in quarters and remove the core. Put the cauliflower in a food processor and pulse until is resembles couscous. Be careful not to over blitz at this stage.

2.    Heat a large frying pan over a medium heat and add the oil. Add the pinenuts, raisins and dried spices. Cook for about 2 minutes stirring continuously until the pinenuts are golden. Toss in the chickpeas and fry until heated through.

3.    Add the cauliflower ‘couscous’ and a good pinch of salt. Toss and move around in the pan over a high heat for 3-4 minutes to very lightly cook the cauliflower.

4.    Transfer to a large bowl and stir through the lemon zest and herbs. Serve straight away or leave to cool.



Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.