I’ve really taken to instagram recently and I’m now sharing on an almost daily basis from my kitchen and life. Here are a few shots from this week, hop on over to instagram and follow me to keep posted of what I’m cooking, eating and doing.
I shared a photo of my dinner on Wednesday night which was a classic raw food way of making cous-cous out of cauliflower. With the heat on in London, I wanted a no-cook fresh and energising supper and this is such an inspired way of creating a classic dish raw. You can also use this technique to replace rice in a number of dishes such as sushi and create raw cauliflower rice sushi rolls.
This cous-cous dish would be a great thing to make in large quantities for a summer party, take this with you to a BBQ and I guarantee you will delight and inspire your friends and family with your delicious and innovative contribution.Recipe Card
- 1 small head of cauliflower
- 8 brazil nuts
- 1 large bunch of parsley, finely chopped
- 100g raisins
- 2 tablespoons of extra virgin olive oil
- 1 lemon, juice and zest
- 1 tablespoon of sumac
- A good pinch of salt (or more to taste)
- Fresh pomegranate seeds for garnishing
- Break down the cauliflower into large florets, then transfer to a food processor and pulse down briefly until you get smaller pieces.
- Add the brazil nuts and pulse down with the cauliflower until you get a cous-cous like texture.
- Transfer to a bowl and mix though the finely chopped parsley and raisins.
- Add the olive oil, lemon juice and zest, sumac and salt and toss well to combine.
- Check for seasoning and transfer to a serving bowl and garnish with fresh pomegranate.
- You can substitute the parsley for any soft herb such as corriander (cilantro).
- Orange juice and zest also works well instead of lemon, but be mindful that orange zest can be quite bitter so use to taste.