I can still vividly remember that very first time I made something with cauliflower. Not the average cauliflower of course but the mindblowingly delicious cauliflower rice or cauliflower couscous. I never really know which name I should be using but at the end of the day it doesn’t really matter what you call it. By changing the structure of the cauliflower, it really tastes different. We’ve since served it on many occasions to different people and I’ve not had one person guess correctly what it was exactly.
I don’t only use it when we’re doing a whole30. I like to use it way more often, as it is a brilliant way to get more veggies in. I do have to confess that not all version are equally satisfying or tasty even. But that’s what you get when not really planning ahead what to put it but just throwing things together haphazardly. Now this version you see here, I guarantee you, is delicious. I love pomegranate seeds for their little burst of juicy sweetness that is so good in soo many different things.
But the other night (day 5 to be exact) I made cauliflower couscous with spinach, spring onion and an overdose of chili flakes. Have you ever had that? You have just bought a bag of new fresh spices after having used the ‘old’ one for maybe years… In those years the strength of the spice has significantly reduced so you sprinkle to your hearts content. But now you have a fresh new bag and do the same thing.. Result is a cauliflower couscous that is way too hot to be comfortable. And I can take hot! Lol…
- ½ head of cauliflower
- 1 red bell pepper
- 1 or 2 spring onions
- seeds of one pomegranate
- 150 gr smoked chicken fillet
- handful of flatleaf parsley
- coconut oil
- salt
- pepper
- zaatar
- sumac
- 1 garlic clove
- Break the cauliflower into rosettes and put them into a kitchen processor. You can do this by hand but it requires a lot of work and cutting and cutting and you will never get it as fine I would think. Pulse the cauliflower in the machine until it resembles fine crumbs the size of couscous. Turn out into a bowl and set aside.
- Cut the bellpepper and the chicken and chop the garlic finely.
- Heat the coconut oil in a large frying pan until hot and add the bell pepper, garlic and the chicken in. Bake until the bell pepper becomes a bit translucent.
- Add the cauliflower and bake for a few minutes. It doesn't really need long. Usually about 5 minutes is enough to cook the cauliflower.
- Add the chopped parsley and the spring onions in. Season with the salt, pepper and the zaatar and sumar. I added roughly one tsp of each of the last two spices in the mix. Because the cauliflower is quite bland you might need a little more salt and spices than you would normally. Taste!
- Once everything is cooked serve with a sprinkling of the pomegranate seeds on top
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