Superfood Salads: Roasted cauliflower and cashew couscous
This delicious and versatile cauliflower couscous dish is a detoxifying powerhouse of healthy nutrients, rich in fibre, B-vitamins and vitamin C. They contain a wealth of anti-inflammatory nutrients to help keep inflammation in check.
It’s a great gluten free alternative to wheat couscous or rice.
We’ve adapted this recipe from the Detox Kitchen
Prep time: 10 minutes
Cook time: 20 minutes
- 1 cauliflower, remove the leaves and roughly chop the stalks and florets
- 50g cashew nuts
- 150g frozen peas
- 1 handful green beans, topped and tailed then finely diced
- 1 handful chives, finely chopped
- 3 mint leaves, finely chopped
- 1 lemon zest and juice
- 1 tbsp. rapeseed oil
- Sea salt and freshly ground pepper to season
- Preheat the oven 180 degrees (fan oven) and line a baking tray.
- 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 to the baking tray and roast for 20 minutes or until slightly golden. Turning once or twice. Remove from the oven and allow 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 could also do this by hand.
- Bring a pan of water to boil and drop in the peas. Do not over-cook. Once the water is boiling again, remove from the heat and drain.
- Once the cauliflower is cool, transfer it to a large mixing bowl, add the cashews, green beans, peas and the rest of the ingredients and mix well. Season to taste.
- Garnish with pea shoots.
Tip: Any leftovers are really tasty stuffed in Portobello mushrooms or red bell peppers with some grated cheese on top and grilled until the cheese has melted.