An impromptu and rapid cooking session with our good friend Giles, sourced mainly from veg box leftovers which included a particularly forlorn looking cauliflower, led to this delicious cumin and dill flavoured crunchy gluten-free couscous which is sure to become a reliable recipe in the often time-starved Rainbo / Naturalista kitchen.
The aromatic cumin gives it a warmth that belies its raw veggie credentials and makes it a lovely treat for a winter side or main. We polished it off with some black rice and fennel in a matter of seconds and I suspect you will do the same….Cauliflower never got so sexy.
Serves 2 – 3
1 large head of cauliflower, grated
1 heaped teaspoon cumin
A bunch of dill, roughly chopped
1 red chilli, chopped
Hemp or extra virgin olive oil
A pinch of sea salt and black pepper
Toasted almonds, roughly chopped
Toss the cauliflower in the oil and add the salt and pepper. Leave spam on the oil and seasoning while you prep the other ingredients.
When you’re done, toss in the chilli and set on a platter with a dollop of yoghurt drizzled with oil on the side. Top with the dill and almonds and serve immediately.