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Cauliflower is one of those vegetables that easily gets overlooked, which is sad, as it is one of the most versatile vegetables out there.
This is such a simple method but the couscous can be eaten raw, steamed, stir fried or, as I have done, roasted.
Toss it through salad leaves, add it to roast vegetables or serve it with your favourite curry. Great, healthy alternative.
Roast cauliflower couscous
1 (500g) cauliflower, leaves removed
handful parsley, roughly chopped
2 Tbsp extra virgin olive oil
sea salt flakes and cracked pepper
Preheat the oven to 200degC.
Roughly cut the cauliflower into large pieces, using a food processor with the blade. Add a little cauliflower at a time, as you don’t want to overcrowd the bowl. Blitz the cauliflower until it resembles couscous, tip into a bowl and continue until all the cauliflower is used.
Squeeze over half the lemon and drizzle over the oil.
Season with salt and pepper and toss to coat.
Line a baking sheet with greaseproof paper. Spread over the cauliflower and roast in the oven until golden and crunchy (about 10-15 minutes).
Remove, taste-adjust if necessary. Sprinkle over the parsley and serve.