Raw cauliflower couscous with orange fennel salad
Raw cauliflower couscous makes an easy fast alternative to rice. Team it up with fresh herbs, a delicious citrus orange and fennel salad for lunch or dinner.
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Equipment
- Food processor with an s-blade.
- Chopping board.
- Paring knife, serrated if possible.
- Spoon.
- Bowl.
- Plate to serve.
Ingredients
- ½-1 pack of baby leaf salad with pea shoots (approx. 40g).
- 1 ½ cups cauliflower florets (about 2 handfuls).
- 1 medium orange.
- ½ small fennel.
- ½ cup mixed whole olives.
- juice of ½ lemon.
- A small handful in total of fresh mint and parsley leaves.
- 2 spring onions.
- salt and freshly ground pepper to taste.
Instructions
- Top and tail the spring onions then finely slice. Cut the middle from the fennel and discard. Slice remaining fennel into matchsticks sized pieces and reserve for later with fronds. Peel the orange then slice into rounds. Finely chop the fresh herbs.
- To make the couscous add the cauliflower florets to a food processor with an s-blade and pulse for a few seconds each time until the cauliflower resembles couscous or rice.
- Into a medium sized bowl add the couscous and top with the finely sliced fresh herbs and spring onions. Pour over the juice of half a small lemon then stir together so that it's light and airy in consistency all the way through. Add salt and pepper to taste.
- To serve, put some of the cauliflower couscous onto a plate. Add salad leaves slightly to one side, then top the leaves with orange slices. Sprinkle the whole plate with fennel and lacy fennel fronds. Scatter over a few olives. Season to taste.
Notes
I keep a little of the orange juice from my chopping board to pour over the salad before serving. I don't feel like it needs a salad dressing. What do you think?
Keep back a few freshly chopped herbs to sprinkle over the greens just before serving.
The olives in this recipe are Italian mixed olives marinated in Sicilian lemon oil as they compliments the couscous perfectly. I prefer to use whole olives rather than the pitted ones for this recipe. Please choose whichever olives you prefer.
For slightly spicier lemon flavour you could add a pinch of sumac to the couscous. I also like to add salt and pepper to the salad to taste.
This dish keeps well when covered and stored in the fridge for 1-2 days.
Tried this recipe?Please let me know in the comments below