Cauliflower ‘Couscous’ with Goats Cheese

cauliflower ‘couscous’ with goats cheese
From Stonesoup
serves 3-4

Cauliflower has to be one of the most underrated vegetables. Like its cousin broccoli, it’s chocked full of nutrients. But the lack of green colour means it doesn’t feel as ‘healthy’ as other greens. This can be a benefit though if you’re looking for a ‘stealth’ veggie.

2 onions, peeled & chopped
1 cauliflower
2 teaspoons ground coriander
1 bunch coriander (cilantro), leaves picked
2 handfuls goats cheese

1. Soften onion with a little oil in a large frying pan over a medium heat. Stirring occasionally it will take between 5-10 minutes.

2. Grate cauliflower using your food processor. Or just whizz the cauli until very finely chopped.

3. When the onion is soft add cauli and coriander to the pan. Continue to cook, stirring occasionally until cauli is soft and starting to brown – about 5 minutes.

4. Season. Serve cauli topped with coriander and crumbled goats cheese.

VARIATIONS
vegan / dairy-free – replace goats cheese with avocado or roasted pine nuts.

budget – replace goats cheese with ricotta, yoghurt or cottage cheese.

carnivore – serve as a side dish to roast chicken, grilled chicken breasts or lamb cutlets.

green couscous – replace cauli with broccoli.

less serves – feel free to halve or quarter this recipe as needed.