I read about cauliflower cous-cous on multiple sites, but I referred specifically to Stonesoup for this one. There's no real recipe for the actual cous-cous: just chop some cauliflower and put it in a blender!
I was keen to try it because I am almost subconsciously drawn to healthy recipes and dishes that work on using more vegetables. Instead of being a side-dish, cauliflower was the star of the show.
The interesting part was that my dad and my sister, who didn't know what I was making, couldn't tell that the cous-cous wasn't really cous-cous, which means it worked out.
I am particularly please with the grilled vegetables. I had some really flavourful ones on top of a plate of quinoa at Café Zoe and I wanted to replicate them. If I may say so myself, mine were better :) You get a really nice flavour of parmesan and olive oil coming through them.
I'm also excited because I invented both recipes! :O
Parmesan Grilled Vegetables
Note: The quantities here really depend on how much you need. Just chop and prepare!
Aubergine, washed and sliced
Zucchini, washed and sliced
Tomatoes, washed and sliced
Herbes de Provence
In a large baking dish, generously pour in some olive oil. Shake in quite a bit of Herbes de Provence and grate in about a handful of parmesan cheese. Spread the vegetables and toss them gently to coat each side. Sprinkle with some salt and pepper and let it marinate while you're cooking.
Heat the grill and place the dish in the oven. Cook until they're tender and browned a little (the zucchini didn't really brown much). Stir and flip them occasionally.
1 large cauliflower, well-washed and chopped
A handful of spinach, kale or other leafy green, washed, ends removed and chopped
1/2 red onion
A few sprigs of rosemary (leaves separated)
Herbes de Provence (a mix of basil powder, rosemary, thyme, oregano)
Fresh basil leaves, washed and slivered.
Place a few pieces of cauliflower at a time into your food processor and blend quickly-- don't blend long or it'll start to become a paste.
Chop the onion into ribbons.
Heat a good glug of oil in a skillet with the rosemary and a few shakes of the herbs.
After a minute or so, add the onions. Stir and watch carefully until they caramelise (brown but not burnt... I burnt a few!)
Set them aside.
Add some more oil and herbs and throw in your cauliflower. Stir well and add the spinach. Add in half or 3/4 of your basil.
Toss the mixture gently to fold in the spinach and allow it to wilt. Add some more olive oil if needed.
Add some dried herbs, pepper and salt- keep tasting!
Let it cook for a few minutes and stir it occasionally to let all the cous-cous cook. Turn it off when you're happy with the texture and taste.
Serve it topped with the remaining fresh basil and the caramelised onions. A squeeze of lemon juice would taste nice too.