Cauliflower couscous with cashews
21st Mar, 2014


  • 1 cauliflower, remove the leaves and roughly chop the stalk and florets
  • 50g cashew nuts
  • 150g peas
  • 1 handful green beans, topped and tailed then finely diced
  • 1 handful chives, finely chopped
  • 1 handful coriander, finely chopped
  • 3 mint leaves, finely chopped
  • Zest and juice ½ lemon
  • 1 tbsp rapeseed oil
  • Salt and pepper to season

Equipment required:

The cauliflower is now in season and so you will be sure to find your local grocers stocking these crispy, versatile, delicious vegetable. Not only are they delicious and versatile but they are also a detoxifying powerhouse of nutrients, rich in fiber, B-vitamins and Vitamin C.

To make:

Place the cauliflower stalks in the food processor and pulse to create a crumble-like texture. Add the florets and pulse again for a few seconds. Transfer the cauliflower to a lined baking tray and roast in the oven for 15 minutes until slightly golden. Remove from the oven and leave to cool.

Place the cashew nuts on a baking tray and roast in the oven for 10 minutes. Then transfer them to a blender and pulse to roughly chop. You can also do this by hand.

Bring a pan of water to the boil and drop in the peas. Once the water is boiling again, remove from the heat and drain well.

Once the cauliflower is cool, transfer it to a large mixing bowl, add in the cashew nuts, peas and the rest of the ingredients and mix well.

Garnish with the pea shoots and edible flowers. Perfect served as an alternative to rice or wheat couscous.

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