Cauliflower ‘Couscous’ with Pistou
A great dish for the health conscious. Yummy!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 5 mins
1 Tbsp (15 ml) crushed garlic
1 tsp (5 ml) salt, plus extra to taste
pepper to taste
2 large handfuls fresh basil leaves
¼ C (60 ml) coarsely grated plum tomatoes
¼ C (60 ml) extra virgin olive oil
90 g hard cheese, such as Parmesan, grated
1 cauliflower, cut into florets
250 g kale or spinach, washed, stems removed and roughly chopped
2 chillies, chopped
To make the pistou, add 1 tsp (5 ml) salt to the garlic and pound to a paste in a large mortar. Add the basil, bit by bit, and grind the leaves against the side of the mortar until the paste is almost smooth. Stir in the grated tomatoes, and then gradually stir in the olive oil until it is incorporated. Stir in the cheese and keep to one side in the refrigerator.
Pulse the cauliflower in a food processor until it resembles grains of couscous. Alternatively, grate the cauliflower on the large side of a grater. Keep to one side.
Heat a little olive oil over medium-high heat in a large frying pan. Add the kale and cook until wilted. Keep to one side.
In a large bowl, combine the pistou with some chopped chillies, and add salt and pepper to taste. Add the cauliflower ‘couscous’ and toss to coat. Finally, add the wilted kale.
Serve as a side dish with grilled fish.