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How to Make Cauliflower “Couscous” – A Super Simple Recipe from Sarah Graham

HomeSarah Graham has shared a recipe for Smoked Trout Salad with Cauliflower “Couscous” on her blog, A Foodie Lives Here.

The recipe calls for flaked smoked trout, peas, avocado slices, mint leaves and – of course – cauliflower.

Graham, whose most recent cookbook is Home: Food From My Kitchen, says that besides being ridiculously good for you, with a “crazy amount of Vitamin C”, cauliflower is an incredibly versatile vegetable.

She says her family have almost entirely replaced heavy carbohydrates like rice and potatoes with substitutes such as puréed cauliflower, and shares her recipe for Cauliflower “Couscous”:

Today I’m here to tell you about how perfectly wonderful cauliflower can be when it’s magically transformed into ‘rice’ or ‘cous cous’. Somehow, the raw crumbled cauliflower holds its shape perfectly when cooking and it doesn’t go mushy, and it takes about two minutes to cook. It’s light and fluffy and pretty amazing. And then of course it’s the most brilliant blank canvas for so many flavours and toppings. We’ve had cauli-rice with everything from creamy chicken korma and oxtail, to a simple salad base like I have here. I don’t know what more I need to say to convert you all without sounding perfectly nutty, but it’s one of my favourite kitchen quick-fixes, so give it a bash as soon as you can.

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