When harvest time comes, you will have an abundance of recipes at your disposal thanks to the attention that these wonderful vegetables are now being given by renowned chefs all over the world. For example, the once-overlooked cauliflower that would only be allowed to join the dinner table in the form of an over-boiled mushy mess covered with cheese or as a tiny raw floret on a crudité plate is now being placed in the spotlight as it should be. A few of the latest cooking trends that hero the cauliflower are cauliflower pizza crust, cauliflower steaks, cauliflower popcorn, cauliflower burgers and cauliflower couscous/rice and they are all delicious and healthy.
Cauliflower couscous/rice is especially appetising and so easy to make. Simply wash and cut your cauliflower into manageable pieces and place them in your food processor in small batches processing them down to a fine couscous/rice-like texture. Heat 2 tablespoons of olive oil, add garlic and cook until a light golden colour, then add your cauliflower, toss and cook for 5 minutes. You can eat it as a simple side dish whenever you would normally serve rice or couscous. If, instead, you want to get creative, you can add other ingredients such as cucumbers, tomatoes, pomegranate seeds, chickpeas, herbs (basil, coriander and/or parsley), nuts (pine, walnut and/or almonds which adds a nice crunchy element), dried fruit (cranberries, raisins and/or currants), olives and dress with your favourite vinaigrette. It can be served as a side dish or enjoyed as a hardy vegetarian main meal.
Happy autumn and happy planting!