Or should that be Cauli-Cauli?
Cauliflower is amazing. Not only does it make a great paleo lower-carb substitute for mash potato & rice, it also makes a good gluten-free substitute for bulgar wheat and cous-cous. It’s also pretty good for you, being a cruciferous veg and full of fibre, vitamins and minerals.
More and more these days I’m trying to avoid re-heating my food in the microwave, since heating your food in them destroys their nutrients. This destruction of nutrients is a bit of a pity if you’ve spent ages sourcing good quality ingredients and cooking a beautiful nutrient loaded dish. I’ve just removed the microwave from my home kitchen and am loving have more space – I now have plenty of room for a slow cooker! For someone who cooks multiple portions of dinner to save for work lunches this poses a bit of a problem – stews aren’t so temping cold! This creation was therefore perfect for a day-later ‘al desco‘ tupper-ware office lunch affair.
Ingredients (serves 2)
- 1 red onion, diced into chunks
- 1 red pepper, 1 yellow pepper (capsicum) diced into chunks
- 2 courgettes, diced into chunks
- 2 cloves of garlic, minced
- A glug of olive oil
- ½ tablespoon dried herbs
- sprinkle of Paprika
- Half a head of cauliflower, grated (I used a food processor attachment do this)
- Squeeze lemon juice
- Fresh parsley/coriander to top
- Pre heat the oven to 180 degrees C (fan).
- In a large bowl combine the onion, peppers, courgettes, garlic, glug in the olive oil (roughly a tablespoon!) and sprinkle with some decent salt, black pepper and the dried herbs.
- Tip the veg onto a baking tray and spread evenly. Sprinkle a little paprika over the veg, and bake in the oven for 30-35 mins, until they start to look charred.
- While the veg is cooking steam the cauliflower ‘cous-cous’ for up to 10 minutes, drain and cool.
- When the veg is done, stir it through the cauliflower, season again if necessary and top with fresh herbs and a squeeze of lemon as desired (Sadly my parsley plant was dying so not very abundant on my dish).
I served mine with a haddock fillet oven cooked en papillote (in a foil/parchment parcel) with a little cumin. I added some spinach to the side for some always all important super green veg!