My Vegan cauliflower couscous or rice. The boss has seen a pile of peppers in the fridge at home. I was thinking red pepper soup sprinkled with feta and perhaps some piperade. However, Sue fancied stuffed peppers so that got me thinking. One of my Saturday night staples is Cauliflower couscous or rice which is quick and very tasty. We have it as a side with garlicky roast chicken or glazed roasted confit duck leg with tamarind and pomegranate. So why not stuff the pepper with my Vegan Cauliflower Couscous?
Cauliflower couscous or rice, they seem to be the same thing first appeared on menus at the end of the nineteen nighties. It is now extremely popular, and you can even buy it prepared and frozen. The chef bit of me thinks that is a bit lazy as all you need is a box grater and a cauliflower. But I did break my wrist a few weeks, I can type one-fingered but not grate one-handed, so maybe it is not such a bad idea. It is very versatile, and you can flavour it pretty much as you want. This recipe is flavoured with garlic and curry powder.
Cauliflower Couscous is Healthy and Gluten free!
Gluten is a protein found in wheat, rye, and barley. It acts like elastic or glue helping food to maintain its shape. Gluten helps bread and cakes to rise trapping the little air bubbles and expanding during cooking. However, gluten can cause an allergic reaction and in around 1% of the population the reaction can be very serious and cause long-term damage. Couscous is made from wheat, so this recipe is a great safe alternative.
If you like Cauliflower why not try this?
Vegan cauliflower couscous or rice is suitable for paleo-diets, is relatively low in carbohydrates, rich in nutrients, and high in fibre so this is a very healthy alternative.
Vegan Cauliflower Couscous or Rice
Equipment
- Box Grater
Ingredients
- 1 medium Cauliflower
- 1 small White Onion peeled, very finely chopped
- 1 Carrot peeled, finely diced
- 1 small Apple peeled, cored, finely chopped
- 2 cloves Garlic peeled and crushed
- 2 tablespoons quality Olive Oil
- 1 tablespoon gluten-free Curry powder
- 1 tablespoon freshly chopped Coriander
- Freshly squeezed juice of 1 Lemon
- Sea Salt and freshly ground Black Pepper
Instructions
- Core the cauliflower and grate on a box grater. Gently heat the oil in a large heavy-bottomed frying pan and cook the onion, carrot, and apple until soft. Add the curry powder, plenty of freshly ground black pepper, and garlic and cook for a couple more minutes, stirring continuously. Then add the cauliflower and add 300 ml of freshly boiled water and a half teaspoon of salt. Simmer for five minutes until the cauliflower is just tender.
- Gently heat the oil in a large heavy-bottomed frying pan and cook the onion, carrot, and apple until soft.
- Add the curry powder, plenty of freshly ground black pepper, and garlic and cook for a couple more minutes, stirring continuously.
- Then add the cauliflower and add 300 ml of freshly boiled water and a half teaspoon of salt. Simmer for five minutes until the cauliflower is just tender.
- Remove from the heat and carefully drain off any excess liquid.
- Check the seasoning and squeeze over the lemon juice and stir in the coriander.
Notes
