Fake cauliflower couscous with almonds and raisins flush the hanout: light recipe full of flavor

This recipe is a perfect example to show that eating lighter and healthier does not have to be synonymous with boring or bland, sometimes you just need a little imagination when cooking. Serve as an example this original fake cauliflower couscous with almonds and raisins flush with the hanout, a delicious recipe that will surprise more than one.

It is a very simple idea that consists of crushing or mincing the cauliflower until leaving a granular consistency similar to couscous. The first time I tried something like this was a few years ago using broccoli, but cauliflower became fashionable after preparations sometimes called ‘color oz’. I have combined the vegetable with ras el hanout to give a greater appearance of Moroccan couscous, but you can use the spices that you like the most.

Ingredients

For 2 persons
  • Cauliflower1
  • Chive1
  • Garlic clove1
  • Raw almonds to taste
  • Sultanas or Corinth raisins to taste
  • 1 tablespoon cumin
  • 60 ml white wine
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • Ras-el-hanout 2 teaspoons
  • Baked beer yeast, 1 tablespoon (optional)
  • Fresh parsley chopped to taste
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make fake cauliflower couscous with almonds and raisins flush the hanout

Difficulty: Easy
  • Total time30 m
  • Elaborationm
  • 25 cooking

Separate the cauliflower corsages from the central trunk and cut the larger stems, reserving them for a broth or a vegetable cream. Wash and drain well. With the help of a chopper or kitchen robot, crush the cauliflower until it leaves a grainy consistency similar to raw couscous. It can also be done by a knife.

Chop the scallion and garlic clove. Heat a couple of tablespoons of oil in a large pan or casserole and lightly toast the cumin seeds. Add the scallions and garlic and poach for a few minutes. Incorporate chopped almonds and raisins. Skip until they start to take color.

Add cauliflower, stirring well. Water with the wine and sauté over high heat until the alcohol evaporates. Season with the ground cumin, the paprika, the ras the handouts pepper, ** Cook constantly stirring ** about 10-15 minutes. At the end of cooking, add the flaked yeast (optional) and correct salt. Mix with chopped parsley before serving.

With what to accompany the fake cauliflower couscous

This aromatic fake cauliflower couscous with almonds and raisins flush the hanout is a satiating but light dish that can be taken as a simple lunch or as a side dish, both meat, and fish. Moroccan spices have a spicy touch that would combine very well with a yogurt sauce or a citrus touch. It can be completed with a poached egg or a good canned fish to add protein without further complications.

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