Green Cauliflower ‘Couscous’ With Pumpkin Seeds

The Naked Diet

https://www.cutoutandkeep.net/projects/green-cauliflower-couscous-with-pumpkin-seeds • Posted by Quadrille

This vibrant green dish is so versatile and can act as a stand-alone salad or as a rice substitute. I often swap the cheese for grilled chicken and change the broad beans for edamame or green beans. serves 4

You will need

1 Head of Cauliflower , stem and florets coarsely chopped 3 tbsp Extra Virgin Olive Oil , plus extra to serve 2 Garlic Cloves , chopped 200 g Thawed frozen, or cooked fresh, broad Beans 70 g Pumpkin Seeds , lightly toasted 2 Handfuls of mixed Herbs , such as mint and basil, finely chopped 2 tbsp Lemon Juice 100 g Soft Goats Cheese , crumbled Sea salt and Freshly Ground Black Pepper

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Description

This vibrant green dish is so versatile and can act as a stand-alone salad or as a rice substitute. I often swap the cheese for grilled chicken and change the broad beans for edamame or green beans. serves 4

Instructions

1. Put the cauliflower in a food processor or blender and process to a fine couscous- or rice-like texture, in batches if you have a small food processor.

2. Heat 2 tablespoons of the olive oil in a large frying pan, add the garlic and cook until lightly golden, then add the cauliflower couscous, tossing it to coat in the garlic oil. Cook for 5 minutes, or until heated through. Transfer to a large serving bowl.

3. Add the broad beans, pumpkin seeds, herbs, lemon juice, goat’s cheese and remaining olive oil. Toss until mixed. Finish with a drizzle of olive oil and season to taste. Serve warm.