Lunchbox – Moroccan spiced cauliflower cous cous

I’ve battled with cauliflower rice for a while and this is in fact the first time I’ve ever made it or eaten it. I’ve never been able to get my head around eating raw cauliflower with a meal and to be honest, I much prefer brown rice to a veggie imposter. However, I hadn’t considered the fact that I could fry off the cauliflower and that it didn’t have to be eaten crunchy and raw, so I took my favourite spices, named it cauliflower ‘cous cous’ instead and made this yummy Moroccan-inspired dish. I only wish I’d done it sooner!

Read more about the Lunchbox series here.

Ingredients

  • 1 cauliflower, cut into florets
  • 1 tin chickpeas, rinsed and drained
  • 2 garlic cloves, crushed
  • Bunch of fresh coriander, chopped
  • Pomegranate seeds

Spices

  • 1 tsp ground cumin, ground coriander, cardamom pods and ras el hanout
  • 1/2 tsp smoked paprika, cinnamon, ground ginger
  • Pinch of cayenne pepper – or to taste

If you don’t have all of these spices then just mix and match with what you do have, or simply use 2 tsp ras elΒ hanout.

Sauce options

Greek yoghurt | Spicy tomato sauce | Harissa dressing

Vegetarian options

Cucumber and mint raita |Β Sliced avocado | Flaked almonds

Meat and fish options

Lamb – slow cooked, tagine, chops, kofte | Grilled chicken breast

DSC03000

Method

  1. Place the cauliflower florets into a food processor and blitz for a minute or so until the cauliflower has broken down and resembles cous cous.
  2. Heat a little olive oil in a large frying pan or wok on a low heat. Add the garlic and fry for a couple of minutes, then add the cauliflower and stir until coated in the oil.
  3. Add the spices and chickpeas and stir until fully combined. Cook for 5-10 minutes until the cauliflower starts to soften slightly and everything is heated through. Stir in the coriander and pomegranate seeds.

Leave to cool, then place into a large bowl to be stored in the fridge for the next couple of days. Pop a couple of large spoonfuls in a tuppaware before work each morning and top with the suggestions above.

 

Samantha x

 

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