mat osv.

Cooling cauliflower ‘couscous’ salad
Serves 4 (gf)

2 cups cauliflower ‘couscous’ (recipe above)
1 cucumber
3-4 pink radishes
1/2 bunch mint leaves
1/2 pomegranate
15og feta cheese
75g walnuts, toasted and choppes
1/2 lemon, juice squeezed
1/3 cup olive oil
salt and pepper

1. Wash mint, cucumber and radishes. Cut the vegetables in half and slice them. Separate the stems from mint leaves.
2. Place cauliflower ‘couscous’ in a large mixing bowl. Add sliced vegetables, mint leaves, pomegranate seeds, crumbled feta and chopped walnuts. Toss and set aside.
3. Prepare the dressing: mix lemon juice, olive oil, salt and pepper. Pour into the mixing bowl. Mix until incorporated, taste and add more salt and pepper if necessary.

Cauliflower ‘couscous’
Makes around 2 cups

1/2 head of a madium to large cauliflower

1. Divide the cauliflower into smaller pieces.
2. Place in a food processor and blend shortly until the texture resembles couscous (picture above). It is important not to blend for too long to avoid turning it into a cauliflower mash.
3. Use immediately or store in an airtight container.