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Cauliflower CousCous



         with a Selection of Spring Vegetables


         This aromatic herby riced cauliflower with tender vegetables makes a lovely side or main dish that
         vegetarians and vegans will love. If you are not able to rice the cauliflower you can use 250gm of cous cous
         prepared as instructed on the packet

         500gm: cauliflower riced                                   Q   Stir fry the cauliflower in 2 tablespoons of olive oil
         1/2 to 1 tsp: salt                                         Q   Bring the stock to the boil

         6 tbsp: mild olive oil                                     Q   Add the broad beans, spring onions and artichokes
                                                                      and cook for ten minutes
         1 litre: vegetable stock                                   Q   Season with salt and pepper, taking into account
         400gm: young shelled broad beans or frozen,                  the salt in the stock
         defrosted                                                  Q   Add the peas, simmer for 2 more minutes
         250gm: spring onions, trimmed                              Q   Stir in the herbs
                                                                       Strain the vegetables from the stock and add to
         400gm frozen baby artichokes (optional), defrosted         Q  the cauliflower, combining well
         400gm frozen petit pois defrosted                          Q   Add the remaining olive oil
         large handful: chopped parsley                             Q   Serve hot

         large handful: chopped coriander
         handful: chopped mint









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