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Cauliflower Cous Cous (vg)

By Nick Nutter | 9 Jul 2019

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

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500gm: cauliflower riced
1/2 to 1 tsp: salt
6 tbsp: mild olive oil
1 litre: vegetable stock
400gm: young shelled broad beans or frozen, defrosted
250gm: spring onions, trimmed
400gm frozen baby artichokes (optional), defrosted 400gm frozen petit pois defrosted
large handful: chopped parsley
large handful: chopped coriander
handful: chopped mint

1. Stir fry the cauliflower in 2 tablespoons of olive oil
2. Bring the stock to the boil
3. Add the broad beans, spring onions and artichokes and cook for ten minutes
4. Season with salt and pepper, taking into account the salt in the stock
5. Add the peas, simmer for 2 more minutes
6. Stir in the herbs
7. Strain the vegetables from the stock and add to the cauliflower, combining well
8. Add the remaining olive oil
9. Serve hot

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About the Author

Nick has lived and worked in Andalucia for over 20 years. He and his partner, Julie Evans, have travelled extensively and dug deep into the history and culture, producing authoritative articles on all aspects of the region. Nick has written four books about Andalucia and writes articles for other websites and blogs.

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Approved Comments

Submitted by Moira Palmqvist on 24 Aug 2019
Your recipes look good so I will be checking a few of them out!

Reply by Nick Nutter:
Great, let us know what you think.

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