CAULIFLOWER COUSCOUS FROM LET'S COOK SCOTLAND
1 large cauliflower
150ml maple syrup
6tbsp white wine vinegar
1 heaped tsp of curry powder (eg Tikka)
100g shelled pistachios, roughly chopped
100g toasted flaked almonds
100g dried apricots, roughly chopped
80g pomegranate seeds
1 bunch spring onions, trimmed and sliced
3tbsp chopped fresh mint leaves
3tbsp chopped fresh coriander leaves
Salt and black pepper to taste
Method
Place cauliflower into a large food processor and blitz until it resembles couscous. You may have to do this in a couple of stages if it's a big cauliflower. **Don't go as far as to make it a sludgy mess**.
To make the dressing, heat a frying pan over a medium heat, add the maple syrup, vinegar and curry powder.
Stir for 1-2 minutes then take off the heat.
Pour this mixture over the cauliflower and - with a fork - stir in the pistachio nuts, almonds, dried apricots, pomegranate seeds, spring onions and herbs.
To serve pile the cauliflower salad onto a large platter or big bowl.
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