Salads

            Cauliflower couscous salad

Another recipe with a very convertible plant! Cauliflower!

You can cook it and eat the whole roses with your salad, you can add it to veggie stews, you can roast it in the oven, you can even make a pizza base out of it! Or you make a cauliflower couscous salad!

If you want a light but nourishing salad bowl, without any grains, try this!

Making cauliflower couscous salad is easy, wash and trim the cauliflower, cut it into small roses and place it in your food processor. Process until it looks like rice or couscous! Then add it to a pot of boiling water and cook for some minutes. Now your cauliflower couscous is ready to make a great salad with it!

 

 

 

 

This is another recipe which includes wild garlic, because I am a big wild garlic lover and it is growing in my grand father's  garden.

If you don't have any, you can also make this recipe by simply replacing the wild garlic with more basil and parsley. It's best to use fresh herbs because they have the most flavor and more nutritions. It's a good idea to freeze fresh herbs in summer, so that you can benefit from them in winter as well! Those herbs are a main ingredient in my recipe.

Green peas, spring onions, pumpkin and sunflower seeds are added, too. A little salt and pepper and this salad is almost ready.

What is still missing is a dressing and in this case I keep it simple with lemon and olive oil. It's a good idea to let the salad sit for some time with the dressing on it.

Give it a try and see how great cauliflower couscous can be!

 

Cauliflower couscous salad

(serves five)

 

Ingredients:

 

1 cauliflower head

200g green peas

1 hand full fresh wild garlic leaves

1 spring onion

1 hand full pumpkin and sunflower seeds

1 hand full fresh  basil and parsley

1/2 tsp salt and pepper

juice of one lemon

2 tbsp olive oil

 

Procedure:

 

1. Cut the cauliflower into small pieces, wash it and place it in a high speed blender.

2. Blend on medium high speed until it looks like couscous or rice.

3. Now cook the cauliflower couscous for approximately 5 minutes in boiling water.

4. Drain the couscous and place it in a bowl.

5. Cut the spring onion, wild garlic, basil, and parsley into small pieces and add it to the bowl.

6. Now also add the green peas, seeds, lemon juice and olive oil. Season with salt and pepper and mix everything through.