Cauliflower Cous Cous
(30 Mar 2018)

Cauliflower Cous Cous Expresso

Cauliflower Cous Cous

 
1 head of cauliflower (riced with the Shredder Blade)
2 Tbsp. olive oil (divided in 2)
1 tsp. ground cumin
1 ½ tsp. ground coriander
½ tsp. ground cinnamon
2 garlic cloves, peeled and minced
1 onion, peeled (sliced with the Slicer Blade)
2 carrots (peeled then slices with the Slicer Blade)
1 red pepper (quartered, seeds removed and sliced with the Slicer Blade)
½ cup of vegetable stock
¼ tsp. saffron (optional)
½ cup raisins
1 tsp. coarse salt
1 tin of chickpeas, drained
big handful of flat leaf parsley
 
Add all the veggies in the Veggie Bullet.
Heat the olive oil in a pan over moderate heat.
Add cumin, coriander and cinnamon and stir.
Add the onion, carrots and garlic.
Sauté for about 4 minutes, until onion is translucent.
Add the red pepper and cook for another 2 – 3 minutes.
Add the vegetable stock and stir through the saffron, raisins and salt.
Cover the pan, reduce heat to a simmer and cook for another 5 minutes until the carrots are soft and raisins are plump.
Add the chickpeas and cauliflower rice.
Raise the heat to high and stir-fry until the broth has reduced and the cauliflower is cooked through.

 

 

 

 

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