Cauliflower "Couscous" (Dine in the Dark for Culture Night)

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.

 Unfortunately I was too busy to get a close up of the dish ;)

Unfortunately I was too busy to get a close up of the dish ;)

Sauce

15g mint leaves

30g basil leaves
3-4 lemons, zested and juiced
180ml olive oil
1 Tbs maple syrup


Cauliflower


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

Procedure:

Sauce
Combine all of the sauce ingredients in a blender. Purée until smooth and set aside. Taste and adjust flavours if necessary.


Cauliflower
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