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.
- 1 cauliflower, cut into florets
- 1 tin chickpeas, rinsed and drained
- 2 garlic cloves, crushed
- Bunch of fresh coriander, chopped
- Pomegranate seeds
- 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 el hanout.
Greek yoghurt | Spicy tomato sauce | Harissa dressing
Cucumber and mint raita | Sliced avocado | Flaked almonds
Meat and fish options
Lamb – slow cooked, tagine, chops, kofte | Grilled chicken breast
- 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.
- 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.
- 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.