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🍽️ Cauliflower Couscous

220 kcal · 30 min · 4 servings

Ingredients

• Cauliflower 1 pc
• Organic Lemons 1 pc
• Mint, fresh 15 g
• Pomegranate 0.5 pc
• Olive oil 5 tbsp
• Breadcrumbs 50 g
• Peas, frozen 200 g
• Butter 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Turmeric, ground 1 tsp

Instructions

1. 1. Remove the outer leaves from the cauliflower.
2. 2. Cut the cauliflower flesh into fine, couscous-sized pieces using a knife.
3. 3. Cut the hard core into cubes of about 2 cm.
4. 4. Rinse all cauliflower pieces thoroughly in a sieve under running water.
5. 5. Rinse the lemon under running water.
6. 6. Grate about 1 teaspoon of lemon zest.
7. 7. Halve the lemon and squeeze out the juice.
8. 8. Rinse the mint and pat it dry with a kitchen towel.
9. 9. Carefully pluck the mint leaves from the stems.
10. 10. Halve the pomegranate.
11. 11. Release the seeds by tapping the skin lightly.
12. 12. Bring about 500 ml of salted water to a boil in a pot.
13. 13. Add the cauliflower leaves to the boiling water and blanch them for about 1 minute.
14. 14. Remove the leaves with a slotted spoon.
15. 15. Cool the leaves immediately under cold water.
16. 16. Add the cauliflower core to the cooking water.
17. 17. Cook the core until soft for about 8 minutes.
18. 18. Drain the cooking water and return the core to the pot.
19. 19. Puree the core until smooth.
20. 20. Toast the breadcrumbs in a pan until golden brown for about 2 minutes.
21. 21. Wipe the pan clean with kitchen paper.
22. 22. Reheat the pan on high heat.
23. 23. Melt 1 tablespoon of butter in the pan.
24. 24. Add the peas and the finely grated cauliflower to the pan.
25. 25. Fry the mixture for about 3 minutes.
26. 26. Transfer the mixture into a bowl.
27. 27. Stir in the pureed cauliflower mixture.
28. 28. Season with olive oil, salt, pepper, and turmeric.
29. 29. Add the lemon juice and lemon zest.
30. 30. Place the cauliflower couscous into a serving dish.
31. 31. Garnish with the toasted breadcrumbs.
32. 32. Sprinkle the pomegranate seeds over it.
33. 33. Decorate with the blanched cauliflower leaves.
34. 34. Sprinkle the fresh mint leaves over it.
35. 35. Serve the dish.

Nutrition per serving

• kcal: 220
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 30 g