Cauliflower Couscous


Serves 4ish depending on the size of the cauliflower

GUEST RECIPE – thanks to Lin.d.a for this recipe. She raves about it and is dead keen that I should publish it. I haven’t tried it but I have eaten a lot of Lin.d.a’s dishes over the years so I can vouch for her super cooking.

This dish is a tasty alternative to rice and it is particularly good with tagines and curries. It is a vegan dish and takes little or no time to prepare.

2 tablespoons olive oil
1 large cauliflower cored and trimmed
Juice of ½ a lemon
A small bunch of chopped coriander leaf
Salt and freshly ground black pepper

Roughly chop the cauliflower and place it in a food processor. Pulse until it is finely chopped and has a texture similar to couscous.

Heat the olive oil in a large frying pan. Add the cauliflower and stir-fry for 3 to 4 minutes until lightly cooked. Add the lemon juice and coriander leaf and season with salt and pepper. Stir to combine and serve.

Raw Moroccan Spiralized Carrot Salad

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GUEST RECIPE – thanks to Sally Thompson for this recipe and for the photos.

Sally made this salad for me and LW a few weeks ago and it was delicious. The amount of seasoning you use is entirely up to you – it all depends how salty or spicy you want it. It is a tasty vegan dish that is great as a snack, light lunch or as part of a buffet. We had it as part of a vegan meze dinner, sitting on our terrace watching the sun go down. Magic!

2 large carrots, cut in half widthways and spiralized
2 medjool dates or 4 small dates, chopped
A few whole almonds crushed (optional)
Juice of half a freshly squeezed lemon
Juice of a quarter freshly squeezed lime
Season to taste with fresh flat leaf parsley, Himalayan salt, coarse black pepper, chilli flakes, cumin, coriander, paprika and ancho chilli powders

Mix all of the ingredients together. Chill & serve!