Cauliflower and broccoli cous cous
Cous cous is a great filler for many meals and goes with a range of dishes. However traditional wheat cous cous contains inflammatory proteins like gluten and mineral inhibiting phytic acid. In place of normal cous cous try my cauliflower and broccoli version. It is delicious, nutrient dense and versatile. It contains plenty of good quality fats which not only boost the flavour but ensure that vitamins are better absorbed. Mix up the spice combination depending on what you’re serving it with. I love mine with salmon and salad!
- 1 large cauliflower
- 1 large broccoli
- 2 tbs lard
- 1 tbs butter
- 1 tbs turmeric
- ½ tbs cayenne pepper
- ½ tbs smoked paprika
- ½ tbs chopped coriander
- 1 tbs slivered almonds
- Place the cauliflower and broccoli on a tray and baked whole in the oven at 180°C for about 30 minutes or until the vegetables are soft and beginning to brown.
- Remove from the oven and allow to cool slightly before roughly chopping so it can go in a food process. Use a food processor to blend the cauliflower and broccoli until the consistency is like small grains of cous cous.
- Heat the lard in the pan on a low heat. Add the cauliflower and broccoli to the melted lard and stir to coat.
- Sprinkle the turmeric, cayenne pepper and smoked paprika over the vegetable mixture and then stir the spices in. Cook on low heat for a further 5-10 minutes.
- If your butter has been kept in the fridge chop it into pieces so it can be spread around the pan. Add the butter to the mix and stir in.
- Season the mix very generously with salt and pepper, then stir in the chopped coriander and slivered almonds.
- Serve the cous cous warm and drizzle with olive oil for some extra monounsaturated fats. This is a great accompaniment to a meal of any meat, salad and other cooked vegetables.