Cauliflower ‘Couscous’ with Sesame, Sweet Potato & Asparagus

Cauliflower Couscous

Who would have thought you could take a vegetable and turn it into a carb substitute? Sometimes we just fancy a bit of stodge for dinner, right?? Cauliflower is such a versatile vegetable and by blitzing it in the Vitamix, we can turn it into a couscous-like consistency. You can pretty much add anything you like to it and, as usual, I’ve added whatever I already had in my fridge. This entire meal is plant-based and super healthy.

Ingredients

1 large cauliflower
2 sweet potatoes
Tsp coconut oil
A bunch of asparagus
About 8 chestnut mushrooms, chopped (or any mushrooms will do)
5th of a cup of water
Handful coriander
1 tbsp sesame seeds
Some sesame oil
1/2 tsp paprika
Handful sundried tomatoes
Himalayan salt & ground black pepper

Optional:
1/4 cucumber, diced
1/4 red onion, diced
1/2 red pepper, diced
Gluten free tacos
Halloumi – if not vegan

Method

Preheat the oven to 180 degrees. Peel and dice the sweet potato then put them on a baking tray with a tsp coconut oil and some Himalayan salt. Once the oven heats up the coconut oil will be melted and you can pull out the tray and mix it around to make sure it covers all the pieces of the potato. Cook for around 20 minutes, or until soft.

Cut the cauliflower into florets and put them in the blender and blitz until a couscous-like consistency is formed. Leave to the side.

Heat some sesame oil in a pan and add the asparagus and mushrooms. Mix around then add about a 5th of a cup of water and add this so the steam will cook the vegetables. Season with salt and pepper and once cooked, remove from pan and set aside.

In the same pan, add a tiny bit more sesame oil then once hot, add the cauliflower couscous to the pan and turn the heat to medium. Mix around for 1-2 minutes then add the sesame seeds and let it all heat through. Add the coriander, paprika some salt and pepper and mix for another minute, then re add the asparagus and mushrooms and mix.

Once heated through, put it on a plate or bowl, remove the sweet potato from the oven and add it to the top.

At this point you can add all the optional extras to the top or put it all inside a gluten free taco or wrap and devour!

Enjoy!

Love,
Lauren

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