Creating delicious and nourishing plant-based food

Cauliflower Couscous with Peas and Feta

Cauliflower Couscous with Peas and Feta

Cauliflower has become very popular recently, particularly in the form of cauliflower ‘rice’ or ‘couscous’ as a grain free alternative. If you have a food processor, making cauliflower rice is really easy.  Simply process the cauliflower until it resembles a fine rice-like or couscous-esque texture. Cauliflower couscous is very versatile to substitute for grains or quinoa in dishes such as tabbouleh.

This cauliflower couscous, pea and feta salad is my variation on a recipe by Green Kitchen Stories who are one of my food inspirations. David Frenkiel and Luise Vindahl, who are based in Stockholm, create healthy and simple vegetarian food from natural and wholesome ingredients. Their recipes are centered around fresh fruit and vegetables, good fats and whole grains. If you visit their website, you can see how beautiful the photography is – all the food looks so mouthwateringly delicious. David and Luise are incredibly inventive with food and continue to inspire me with each blog post and book that they write.

I have also created a different method to the original version which you can find here on the Green Kitchen Stories website. David and Luise boil the cauliflower after processing in order to make it easier to digest than raw cauliflower. Instead, I lightly fry the cauliflower couscous in some olive oil and chilli flakes to endow the cauliflower with some flavour. Whereas the original version uses parsley and basil, I have substituted these herbs for coriander.

Cauliflower Couscous with Peas and Feta

serves 4

Ingredients:

  • 1 large cauliflower
  • 100g fresh coriander
  • 500g fresh peas (about 200g shelled)
  • 100g feta cheese, crumbled
  • 2 tablespoons of olive oil
  • 1 teaspoon of chilli flakes
  • black pepper
  • juice of 1 lemon

Method:

First of all, shell the peas from their pods. Place the peas into a steamer. Boil a saucepan of water then place the steamer on top of the saucepan. Steam the peas until tender.

Cut off the outer leaves of the cauliflower and stalk, then chop the cauliflower into florets. Wash the florets in a colander and put into a food processor. Depending on the size of your food processor, you may not be able to put all the cauliflower in together and may have to process it in batches. Process the cauliflower until it resembles a fine rice-like or couscous-esque texture.

Transfer the cauliflower couscous to a large frying pan or wok and add the olive oil and chilli flakes. Lightly fry the cauliflower for 15-20 minutes until it starts to brown. Meanwhile, finely chop the coriander.

When the cauliflower couscous has cooked, transfer into a large serving bowl. Add the coriander, lemon juice and some black pepper to flavour. Then add the peas and crumbled feta cheese. Stir until well mixed.

Serve and enjoy! x

Cauliflower couscous with peas and feta

 



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