This dish will fool you into thinking you are eating a grain, when in fact you are eating a vegetable! The consistency works really well and it also tastes pretty good.
15g mint leaves
30g basil leaves
3-4 lemons, zested and juiced
180ml olive oil
1 Tbs maple syrup
2 medium heads cauliflower, stalks and stems discarded
2 Tbs coconut oil or butter
1 large red onion, finely diced
salt and pepper, to taste
5g fresh basil
5g fresh mint
70g pumpkin seeds toasted and chopped
Combine all of the sauce ingredients in a blender. Purée until smooth and set aside. Taste and adjust flavours if necessary.
1. To prepare the cauliflower, place the florets in a food processor and pulse to a "grain consistency".
2. Add the fat to a wide pan over medium heat. Add the onion and sauté until softened, about 5 minutes.
3. Add the cauliflower and season with salt and pepper. Cook, stirring often, until the cauliflower softens, about 15 minutes.
4. Add 120ml of the sauce to the cauliflower and cook for another 10 minutes.
5. Add enough sauce to coat and mix well. Season with salt and pepper to taste.
6. Garnish with the pumpkin seeds and herbs.
Serves approx 8 people
Adapted from Bauman College Recipe Book